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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
2
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
3
Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
4
In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.
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No time to make the frosting from scratch? Use 1 container Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting.
Orange extract gives this swirled cake its yummy orange flavor. If you don't have any on hand, it's fine to leave it out, but the orange flavor will be more subtle.
Top pieces of this colorful cake with candy orange slices or orange candy sprinkles.
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Nutrition Facts are not available for this recipe
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