chocolate-orange punch bowl cake

How To Make chocolate-orange punch bowl cake

• 1

  HEAT OVEN TO 350F. GREASE BOTTOM ONLY OF A 13X9 INCH PAN WITH COOKING SPRAY.
• 2

  MAKE CAKE AS DIRECTED ON PACKAGE. RUN KNIFE AROUND SIDES OF PAN TO LOOSEN. COOL COMPLETELY.
• 3

  MEANWHILE, IN A LARGE BOWL, MIX MILK AND ORANGE PEEL. WITH WIRE WHISK, BEAT PUDDING MIX INTO MILK MIXTURE ABOUT 2 MINUTES OR UNTIL BLENDED.
• 4

  CUT COOLED CAKE INTO 1-INCH PIECES. ARRANGE PIECES IN A 3 1/2 QT GLASS SERVING BOWL, CUTTING PIECES TO FIT SHAPE OF BOWL. DRIZZLE 1/2 CUP OF THE CHOCOLATE FUDGE OVER CAKE; SPREAD WITH 2 CUPS OF PUDDING. RESERVE 1/2 CUP ORANGE SEGMENTS FOR GARNISH; ARRANGE REMAINING SEGMENTS OVER PUDDING. ADD REMAINING CAKE PIECES. TOP WITH REMAINING FUDGE SAUCE, REMAINING PUDDING AND THE WHIPPED TOPPING. COVER AND REFRIGERATE FOR AT LEAST 2 HRS.
• 5

  GARNISH DESSERT WITH RESERVED ORANGE SEGMENTS THAT HAVE BEEN DIPPED IN MELTED CHOCOLATE. STORE COVERED IN REFRIGERATOR UP TO 8 HRS.
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