Ingredients
Method
- Preheat oven to 350 degrees. Butter and line four cake tins with parchment paper and set aside. Pour the cake mixture into a large mixing bowl. (This recipe uses two boxes of cake mix but you can also half it for a smaller serving).
- In a liquid measuring cup, melt one cup of butter. (The butter replaces the oil that is suggested on the back of the cake box).
- Thoroughly wash the fresh oranges. Zest the oranges- until you have approximately one tablespoon of orange zest. Add this to the mixing bowl.
- Use approximately 3 fresh oranges to collect 3/4 cup of orange juice. Add the orange juice to the mixing bowl, alongside, the cake mix and the butter. Stir to combine.
- Add your eggs, one at a time, making sure they are evenly incorporated into the cake batter.
- Add the chocolate chips to the cake batter bowl and stir. Thoroughly stir the ingredients together quickly- for about two minutes- or until the batter is smooth and can be easily poured.
- Evenly pour the cake batter into your prepared cake pans.
- Place cakes into the oven and bake for 35-40 minutes- or until a toothpick comes out clean.
- Allow the cakes to completely cool before adding citrus syrup or frosting.
Notes
*You can make this recipe with a stand mixer, hand mixer, or simply by hand.
*Dark chocolate or semi-sweet chocolate chips may be used instead of milk chocolate chips.
*You can make the cake with a light oil, but I prefer the rich flavor of melted butter.
*Once my cake layers have cooled, I like to use a cake leveler to slice off the top of the cakes (so that the cakes stack nicely). I also like to add some of my homemade citrus syrup in between each layer of cake (before adding the frosting). You can find that recipe on my Banbury Cake blog post.