Chocolate Orange Filling


  • 2 cups whipping cream
  • 5-6 tablespoons Grand Marnier or other orange-flavored liqueur, divided
  • 1 tablespoon finely grated orange peel Cocoa


  • Beat whipping cream at medium high speed with electric mixer until soft peaks form.
  • Fold in 2-3 tablespoons Grand Marnier (1/4 cup frozen orange juice concentrate, thawed and undiluted, may be used instead for those opposed to, allergic to, or ashamed to, use the real thing).
  • Spread each cake with half of whipped cream mixture.
  • Re-roll cakes without towel.
  • Place on baking sheet, seam side down, cover and freeze for at least 1 hour and up to 3 months.
  • Serve with Chocolate Orange Sauce.
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