Orange Chocolate Crunch

Orange Chocolate Crunch Cake Recipe

2 cups orange sections (about 6 oranges)
1/2 cup orange juice
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1-2/3 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup brown sugar
1 cup chopped walnuts
6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F.

Peel and section oranges. Cut sections into small pieces. Combine the orange pieces and orange juice.

Beat eggs. Add oranges, vanilla, and almond extract. Mix well.

Sift together flour, sugar, baking powder, salt, and baking soda. Add all at once to orange mixture. Pour mixture into a greased and floured 9x13-inch pan.

Combine the brown sugar, chocolate chips, and nuts. Sprinkle on top of cake. Bake at 350 degrees F for 45-50 minutes.

Peppermint Chocolate Cake Recipe

3/4 cup butter, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cup all-purpose flour
2/3 cup cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1/2 cup hard peppermint candy, optional (finely crushed)

Frosting
6 tbsp. butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 teaspoon vanilla extract

1. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
   
   
2. In large mixer bowl, combine butter, sugar, eggs, and vanilla; beat on high speed of electric mixer 3 minutes.
   
   
3. Stir together flour, cocoa, baking soda, salt, and baking powder. Add alternately with water to butter mixture, beating until blended. Stir in peppermint candy, if desired.
   
   
4. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
   
   
5. Frost. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.