I confess this is a shortcut recipe; I used a box cake to start. That’s where things got interesting. Instead of water I used blood orange juice, Grand Mariner, and chocolate chips; all are improvements, Then I did a blood orange glaze on top. I hope you like it.

1 box orange cake
3 eggs
1 cup blood orange juice (save the zest for glaze)
1 teaspoon Grand Mariner
1/2 cup oil
Glaze:
1/4 cup blood orange juice
2 cups powdered sugar
1 teaspoon Grand Mariner

In a bowl add cake mix, blood orange juice, Grand Mariner, eggs, and oil; mix for 2 minutes or until well combined.

Add chocolate chips and mix.

Butter and flour Bundt pan.

Add batter to pan.

Bake for 31-35 minutes or until a toothpick comes out clean.

Let cool for 25 minutes.

Flip Bundt on to serving plate. Let’s see if you buttered and floured well.

Let rest for 30 minutes.

In a bowl add orange juice and orange zest. Add Grand Mariner and gradually add powdered sugar and mix.

Pour glaze over the Bundt. Let glaze set.

Serve.