Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
50 mins
cool:
15 mins
total:
1 hr 25 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease a 13x9x2-inch baking pan; set aside.

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  • For topping, in a small bowl stir together brown sugar, the 1/2 cup flour, and the cocoa powder. Using a pastry blender, cut in the 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in chocolate pieces and pecans; set aside.

  • In a medium bowl stir together the 3-3/4 cups flour, the baking powder, baking soda, and salt. Sprinkle orange peel over top of mixture; using fingers, distribute orange peel evenly through flour mixture. Set aside.

  • In a very large mixing bowl beat the 3/4 cup butter and the granulated sugar with an electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream, milk, orange juice, and vanilla until combined. Gradually beat in flour mixture on low speed. Beat for 2 minutes more or until smooth.

  • Spread half of the batter in the prepared pan. Sprinkle half of the topping evenly over the batter. Using the back of a spoon, press topping gently into the batter. Spread the remaining batter over topping. Sprinkle remaining topping over batter.

  • Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Serve warm or at room temperature.

Nutrition Facts

317 calories; fat 14g; cholesterol 44mg; saturated fat 8g; carbohydrates 45g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 26g; protein 4g; vitamin a 340.1IU; vitamin c 1.8mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 243mg; potassium 81mg; calcium 80.8mg; iron 1.4mg.
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