A 'cake-mix-easy' citrus-infused chocolate fudge cake laced with chocolate chips and pecans and drizzled with chocolate glaze.

Citrus Chocolate Fudge Cake

2 ounces semi-sweet chocolate, chopped

3 ounces cream cheese

1 (18.25-ounce) package Devil's Food cake mix (with pudding in the mix)

1 teaspoon ground cinnamon

3 large eggs

1 cup Florida grapefruit juice

1/2 cup corn or vegetable oil

2 tablespoons orange liqueur

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

3/4 cup finely chopped pecans

 

Glaze

3 ounces semi-sweet chocolate, chopped

1 tablespoon butter

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.

Makes 10 to 12 servings.

Recipe provided courtesy of The Florida Department of Citrus.