This cake is from a recipe in The Buttercup Bake Shop Cookbook by Jennifer Appel. I've kind of had an eye on this recipe for years because it uses club soda as an ingredient; it's a little off the wall. All in all, this cake was good, with a bright orange flavor. My only issue involved the chocolate swirl in the center. The recipe directs you to remove a portion of the batter, then mix in unsweetened cocoa powder. Although the cocoa blended into the batter just fine, the chocolate center was really dry after baking. If I try this one again, I'll add a little extra liquid to the cocoa batter before spooning it into the Bundt pan.
