Tuesday, February 4, 2014

It was CoffeeMaker's birthday on Saturday and instead of his traditional RainbowChip cake, yes, he loves a RainbowChip cake - he's turning seven by the way - anyway - instead of making his usual RainbowChip cake I decided to fancy it up a little bit and made him this decadent Orange Champagne Crackle Cake.

Sounds complicated, but I promise, it's so so so easy.


1 box of orange cake mix
3 eggs
1/3 cup of vegetable oil
1 cup of champagne
2 cups of white chocolate chips
1 cup of cream cheese icing
Non-stick spray


  1. Preheat your oven to 350 as directed on the box.
  2. Prepare the cake mix as directed, but you will substitute champagne for water.
  3. Add the white chocolate chips to the cake mix.
  4. Spray the bundt pan with non-stick spray.
  5. Pour the cake mix into a bundt pan, your chocolate chips will sink to the bottom (or top) of the cake but that's okay!
  6. Bake as directed (approx. 35 minutes at 350).
  7. Remove from oven and flip baked cake onto a cooling rack.
  8. Allow the cake to cool a little bit but while it is still warm and the chocolate chips are still somewhat melted begin to ice the cake.
  9. The icing will melt slightly and drip under the cooling rack, but that's okay!
  10. The icing will begin to mix with the melted chocolate chips on the top and it will form a crackle crust on top of the cake.

I know it sounds like this is a kitchen nightmare and many of these steps go against everything you've ever learned about baking. I'm sure food bloggers everywhere let out a silent scream when I said "boxed cake mix" and "ice while warm" - WHAAA?!  BUT but I swear the flavor, texture and appearance of the cake is beautiful and delicious!

Enjoy yummies!

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