Mexican Chocolate Orange Cappuccino Cake

• (18 ounce) box dark chocolate cake mix1
• (4 ounce) boxes chocolate fudge instant pudding mix2
• tablespoon freshly grated orange zest1
• teaspoon cinnamon↗1
• cup sour cream↗1
• cup brewed coffee, cooled1⁄2
• cup orange-flavored liqueur or 1/4 cup orange juice↗1⁄4
• cup canola oil↗1⁄4
• large eggs↗4
• Frosting↗
• (15 ounce) can purchased chocolate frosting↗1
• tablespoon orange-flavored liqueur or 1 tablespoon orange juice↗1
• teaspoon freshly grated orange zest1
• Filling
• cup orange marmalade, with finely shredded peel (such as Smuckers)↗1

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Grease and flour three 9 or 8" round cakes tins.

3. 3

   Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.

4. 4

   Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.

5. 5

   Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.

6. 6

   Cool in pans on wire racks for 15 minutes.

7. 7

   Remove cake from pans and let cool completely, at least 30 minutes.

8. 8

   Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.

9. 9

   Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.

10. 10

    Place second cake layer top side down onto the marmalade.

11. 11

    Spread with remaining marmalade.

12. 12

    Top with remaining cake layer, top side up.

13. 13

    Frost sides and top with frosting.

14. 14

    Chill at least 1 hour and store leftovers in the fridge.

15. 15

    Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.