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Mix up the cake batter as directed on the box of cake mix.
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Add the mandarin oranges to the cake mix.
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Add 50 drops of yellow and eight drops of red food coloring. It came out really orange but not fake looking.
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Pour it into a Bundt pan and bake it according to the box directions.
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Take the bundt cake out of the pan and place it on a wire rack.
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In a sauce pan heat ¼ Cup orange juice and ¼ Cup sugar until sugar dissolves.
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Spoon the juice and sugar mixture over the cake. Allow about 2 hours for it to completely cool.
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Place 1 Cup heavy cream in a saucepan on the stove allowing it to heat up to a simmer but not a boil. Take pan off of burner. Then put the 10 ounce bag of Cup Dark chocolate chips plus 2 Tablespoons butter in the pan and stir until gooey and chocolaty-smooth.
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I let it cool just a few minutes.
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Pour ganache over the top of cake evenly.
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Pour chocolate sprinkles on top.