Chocolate meets Orange in a cake pan

If there is ever an excuse to doll yourself up in pink and glitter and hearts, it's Valentine's day.

And Saturdays. I like dressing like a 1980's prom queen on Saturday nights too. (Uber-cool...)

Anyhoo, I hope you all had a wonderful holiday! All Cupid like, with an abundance of roses.

So.....this cake.

It's like, one of the best. Ever made. Ever ever.

So soft, so fluffy, it's like a pillow of love.

The secrets?  Sifted cake flour and sour cream. No substitutions because the cake flour is so light and fine compared to regular all purpose, and the sour cream makes the cake moist but not heavy.

It's a layered bundt cake, top layer is fragrant orange, bottom layer is silky chocolate.

(Note: the recipe calls for orange extract & grated orange peel, but I didn't have orange extract on hand, so I just used the peel and it turns out a.m.a.z.i.n.g.)

I've made this cake 4 times now.

It's one of those things where I'll be baking it in the kitchen and throngs of people will show up outside my front door.

People: It's the cake!!! It's the cake!!!

People: It's the Cake!! (in foreign languages)

I like to pretend people swim overseas for it...

Recipe is from the oh-so-fabulous Joy the Baker (how can one person be so cool?!) (if you haven't checked out her blog....man, what are you doing with your life? But for realziez, go look at her site :)

http://joythebaker.com/2008/04/chocolate-orange-bundt-cake/ 

Try it! Go, go, go!! And let me know how it fairs! :)