Ingredients Jump to Instructions ↓

  1. 2 ounces semi-sweet chocolate, chopped

  2. 3 ounces cream cheese

  3. 1 (18 1/4-ounce) package Devil's Food cake mix (with pudding in the mix)

  4. 1 teaspoon ground cinnamon

  5. 3 large eggs

  6. 1 cup Florida grapefruit juice

  7. 1/2 cup corn or vegetable oil

  8. 2 tablespoons orange liqueur

  9. 1 (12-ounce) package semi-sweet mini chocolate chips

  10. 3/4 cup finely chopped pecans Glaze

  11. 3 ounces semi-sweet chocolate, chopped

  12. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.

  2. Melt chocolate and cream cheese in 2-quart saucepan over low heat. Stir until blended. Set aside to cool.

  3. Place cake mix and cinnamon in mixing bowl.

  4. In a medium bowl, whisk together eggs, grapefruit juice, corn oil and orange liqueur. Add to cake mix along with the cooled chocolate mixture. Beat about 3 minutes.

  5. Stir in the chips and pecans. Pour into the prepared pan.

  6. Bake 55 to 60 minutes, or until cake tests done. Let sit in pan 10 minutes before removing to rack to cool.

  7. For Glaze: Melt 3 ounces of chocolate and butter in 1 1/2-quart saucepan. Stir until blended. Drizzle over cooled cake. Allow glaze to set before serving.


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