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Sunburst Chocolate Cake recipe

A chocolate layer cake with a creamy mandarinorange filling and topping.

Recipe: Sunburst ChocolateCake

2 large eggs
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon vanilla extract
1 package non-dairy topping mix (dry)
1/2 cup milk
1 (11-ounce) can Mandarin orange sections
3/4 teaspoon grated orange peel

  • In a small mixer bowl, beat eggs withan electric mixer on high speed for 3 minutes. Gradually addsugar and continue beating for 2 minutes.
  • In a bowl stir together flour, unsweetenedbaking cocoa, baking soda, and salt; add alternately with waterand vanilla to the egg mixture, folding gently until the mixtureis combined. Spread the batter evenly into two greased, wax paperlined 9-inch baking pan.
  • Bake at 350°F (175°C) for 15 to17 minutes or until the top springs back when touched lightlyin the center. Cool for 5 minutes; remove from the pans, andpeel off the wax paper. Cool completely on a wire rack.
  • Meanwhile, in a small mixer bowl, withan electric mixer at medium speed, beat non-dairy topping mix(dry) with milk until stiff peaks form, about 4 minutes. Reservepart of mandarin orange sections for a garnish; chop the remainingorange segments and gently fold with grated orange peel intothe whipped topping. Place one cake layer on a serving plateand spoon half of the filling on top. Top with the remaininglayer and the remaining filling; garnish with the reserved orangesegments. Cover and refrigerate for 3 hours.

    Makes 12 servings.

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  • Comments

    1 Comment


    Chocolate cake, chocolate frosting, but with what a difference. Peanut butter is the magic ingredient. It is spread between the cake and the frosting.

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