Directions

• Preheat oven to 350°F. Grease and flour a 10-cup or 12-cup Bundt®  pan (see note below for tips on preparing the pan*).

• In a bowl sift together flour, baking soda, salt, and baking powder.

• In the bowl of a stand mixer fitted with a flat beater, beat 1¼ cups of the sugar and butter until light and fluffy. Beat in eggs one at a time. Add sour cream, 1 tablespoon of the liqueur, and vanilla; beat for 2 minutes more. Add the sifted dry ingredients, beating on low speed until just combined. With a rubber spatula, gently stir in mandarin oranges and orange zest by hand. Spoon into the prepared pan, smoothing with spatula. Bake for 45 to 50 minutes or until a toothpick inserted near center comes out with a few moist crumbs still clinging. Do not overbake.

• Transfer cake in the pan to a wire rack; let cool 10 minutes. Loosen the cake by jiggling it side to side until it moves slightly. Place a piece of parchment paper over a wire rack. Invert cake onto the parchment paper (which will catch any drips from the glaze).

• Meanwhile, to make the glaze, in a small saucepan combine orange juice, the remaining ½ cup sugar, and the remaining 3 tablespoons orange liqueur. Bring to a boil, stirring constantly.  Cook until sugar has dissolved. While the cake is still warm, poke holes in the cake with a toothpick. Use a pastry brush to cover the cake with glaze, applying a fourth of the glaze at a time and letting it soak into the cake between additions. Allow the cake to cool completely.

• To serve, place the cake on a large platter. Heat the Sunday Night® Chocolate Sauce  in a microwave oven on high for 30 seconds. Pour sauce over cake. Cut into slices.