An orange flavored chocolate chip version of cake mix pound cake. This makes two large (8 ½ by 4 ½ inch) loaf cakes. You could also make 1 large tube cake or possibly a Bundt.
13.4 ozpackage instant vanilla pudding and pie filling
⅓cupvegetable oil
1teaspoonorange zest
1cupall-purpose flour (plus 1 extra T)(128 grams) plus the T.
½cupwater
1cupminiature chocolate chips
Instructions
Preheat oven to 350°F. Grease and flour two 8 ½ by 4 ½ inch loaf pans.
In the bowl of a stand mixer, beat the butter, cream cheese, sugar and salt (if using) until creamy. Add four of the eggs, one at a time, beating 20-30 seconds between each egg.
Add the cake mix, pudding mix, orange zest and oil and beat just until blended, then add the remaining 2 eggs. Beat on medium speed for 1 ½ to 2 minutes with an electric mixer. Add the 1 cup of flour (hold back the T for chip tossing) and beat just until it is blended, then add the water last, beating just until blended and you have a smooth orange batter.
Toss the chocolate chips with the 1 tablespoon of flour and stir into the mixture.
Pour batter into pans, dividing evenly. You should have a little over and inch for the batter to climb. Set the pans on a rimmed baking sheet and bake at 350 degrees F. for about 60 minutes or until the cakes appear dark brown and internal temperature is around 205
Let the cakes cool on a wire rack for about a half hour, then turn from pans and let cool completely. When completely cool, wrap tightly and freeze or dust with confectioners' sugar and serve.
Notes
To make a vanilla or butter flavored cake, use butter or vanilla flavored cake mix, omit the orange zest and add in about a teaspoon of vanilla extract. To make a lemon version, used lemon cake mix, lemon instant pudding mix and 2 teaspoons of lemon zest. To make a lemon icing, mix 2 teaspoons of very soft butter with a cup of confectioners sugar. Add lemon juice gradually, stirring, until you have a pourable white glaze.