Chocolate-Orange Truffle Cake

Sorce	SystemGlitch
Caloric	:1 Serving: Calories 370 (Calories from Fat 170); Total Fat 19g (Saturated Fat 6g, Trans Fat 2 1/2g); Cholesterol 45mg; Sodium 350mg; Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 33g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vita
Ingridients	Prep Time:15 min Start to Finish:3 hr 5 min Makes:16 servings 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1 tablespoon grated orange peel 1 container Betty Crocker® Rich & Creamy chocolate frosting 1/3 cup whipping cream 1/2 cup semisweet chocolate chips
Instructions	1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans--except add orange peel to batter. 2. Fill layers and frost side and top of cake with frosting. In 1-quart saucepan, heat whipping cream over medium heat until hot (do not boil); remove from heat. Stir in chocolate chips until melted and smooth. Let stand 5 minutes. 3. Carefully pour chocolate mixture on top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude cake directions on cake mix box--except add orange peel to batter.