Chocolate Orange Punch Bowl Cake Recipes

Steps:

• 1. HEAT OVEN TO 350F. GREASE BOTTOM ONLY OF A 13X9 INCH PAN WITH COOKING SPRAY.
• 2. MAKE CAKE AS DIRECTED ON PACKAGE. RUN KNIFE AROUND SIDES OF PAN TO LOOSEN. COOL COMPLETELY.
• 3. MEANWHILE, IN A LARGE BOWL, MIX MILK AND ORANGE PEEL. WITH WIRE WHISK, BEAT PUDDING MIX INTO MILK MIXTURE ABOUT 2 MINUTES OR UNTIL BLENDED.
• 4. CUT COOLED CAKE INTO 1-INCH PIECES. ARRANGE PIECES IN A 3 1/2 QT GLASS SERVING BOWL, CUTTING PIECES TO FIT SHAPE OF BOWL. DRIZZLE 1/2 CUP OF THE CHOCOLATE FUDGE OVER CAKE; SPREAD WITH 2 CUPS OF PUDDING. RESERVE 1/2 CUP ORANGE SEGMENTS FOR GARNISH; ARRANGE REMAINING SEGMENTS OVER PUDDING. ADD REMAINING CAKE PIECES. TOP WITH REMAINING FUDGE SAUCE, REMAINING PUDDING AND THE WHIPPED TOPPING. COVER AND REFRIGERATE FOR AT LEAST 2 HRS.
• 5. GARNISH DESSERT WITH RESERVED ORANGE SEGMENTS THAT HAVE BEEN DIPPED IN MELTED CHOCOLATE. STORE COVERED IN REFRIGERATOR UP TO 8 HRS.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• Make and bake cake mix as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
• Meanwhile, in large bowl, mix milk and orange peel. With whisk, beat pudding mix into milk mixture about 2 minutes or until blended.
• Cut or tear cooled cake into 1-inch pieces. Arrange half of pieces in 3 1/2-quart glass serving bowl, cutting pieces to fit shape of bowl. Drizzle 1/2 cup of the chocolate syrup over cake; spread with 2 cups of the pudding. Reserve 1/2 cup orange segments for garnish; arrange remaining orange segments over pudding. Add remaining cake pieces. Top with remaining chocolate syrup, remaining pudding and the whipped topping. Cover; refrigerate at least 2 hours until chilled.
• Garnish dessert with reserved orange segments. Store covered in refrigerator up to 8 hours.

Steps:

• Bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool cake completely on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand 2 minutes or until soft-set. Fold in pineapple; cover and refrigerate. Fold coconut and nuts into whipped topping., To assemble, cut the cake into 1-in. cubes; place half in a 5-qt. punch bowl. Top with half of the pudding mixture and half of the whipped topping mixture. Repeat layers. Sprinkle with additional pecans if desired. Cover and refrigerate until serving.