I made this recipe was for a picnic with friends and family this afternoon, and I was pleasantly surprised. It was nice and moist, and really delicious. I think it was the nutmeg that set it apart. I modified the recipe for the Delicious Desserts Company’s Coming.
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3 eggs
- 2/3 cup orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/8 teaspoon nutmeg (or more. I love nutmeg, so I was pretty generous)
- 2 cups flour
- Cocoa powder, to take (this varies depending on how dark you like your chocolate batter. I’d estimate that I used about 4 tablespoons)
Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 10 cup Bundt pan (my family had a good time tossing around My Big Fat Greek Wedding quotes when I brought out the cake) and set it aside. Cream butter and sugar together. Add eggs, OJ, and vanilla. Next, stir in the nutmeg and baking powder and, when they’re well mixed in, add the flour. (It’s a dish-saving trick I learned in university. Instead of mixing dry ingredients in a separate bowl, simply add all but the flour to your butter mixture to make sure spices and leavens are well incorporated, then add the flour afterward.) Transfer half the batter to a separate bowl and add cocoa. Pour alternate spoonfuls of white and chocolate batter into your prepared Bundt pan, swirl with a knife, and bake for 40 minutes. Test with a toothpick for doneness. Let cool in pan for 10 minutes before inverting and removing to a serving plate or cooling rack. If desired, sprinkle with icing sugar.