1 7 - 8 inch angel food cake
2 tablespoons orange liqueur
2 tablespoons orange juice
6 ounces bittersweet or dark chocolate
1/2 cup butter
1 1/2 cups powdered sugar
1/4 cup whipping cream
DIRECTIONS
1. Generously poke holes through the top of the cake all the way through with a long wooden skewer. Stir together orange liqueur and orange juice. Drizzle orange mixture over cake. For the chocolate glaze, in a small saucepan bittersweet or dark chocolate with butter over low heat, stirring frequently. Remove from heat. Whisk in powdered sugar and whipping cream. Spoon evenly over cake. Makes 10 to 12 servings.
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