Gooey Chocolate Caramel orange cake with marshmellow fluff frosting

Okay, I do wish you all luck, becuase remember I'm not a big measurer, but here it goes!

First off, let me say I like to "cheat" when cheating is really necessary.  So start with mixing up on box of white cake mix.  Easy. Pour into two round cake pans, like those 8 inch ones or whatever they are.  Add about 2 tablespoons of ground nutmeg and cinnamon to the mix and blend well.

Now, over a double boiler (I say that because it sounds like I know what I'm doing, what I really mean is in a glass bowl over a pan with some boiling water in it) you'll make your chocolate.  One bag of dark chocolate chips, 3 tablespoons of butter, and 1/4 cup of heavy cream. (measurements you say?  I'm totally just trying to be close).  Then add the zest of one orange.  Once it's melted and combined, remove from heat and bring it to cool slightly, but not completely. 
How about some caramel?  Okay!  Put about 2 cups of sugar in a pot that has a heavy bottom.  Add about 1/4 cup of water.  Bring to a boil.  Keep watching, using the water will cook the sugar more slowly so you don't burn the caramel.  Once the sugar starts to cook, as the water boils out, it will start to color.  Once it turns slightly tan, add 4 tablespoons of butter, 3 teaspoons of orange liquer, and 1/4 cup of cream.  It will be bubbling pretty good at this point.  Once it starts to get kind of foamy on the top, it's about ready.  Also, the color will give it away.  When it looks like caramel, it's caramel!  Remove from the heat and allow to cool.  The stuff is HOT and can burn you easily, so be careful my friends!
Now, spoon some of the caramel sauce and chocolate sauce over the top of the cake batter in the pans, then run a knife through it so it draws ribbons across the cake.  Then bake per the box instructions, but you'll probably need to add 5-10 minutes because of the caramel and chocolate in there.  Once it's complete, allow to cool well before trying to remove from the pans!  Trust me, I didn't with one and it was a crumbled mess that I had to mold back together.  unles you like molding food. 
The frosting?  Easy peasy.  2 cups of whipping cream, 1 cup of confectioners sugar, 1/4 teaspoon vanilla extract, and 3 tablespoons of orange juice. Whip away until you have stiff peaks!  Then, mix in one container of marshmellow fluff (or beat it in). 
Now, one of your round cakes on whatever it's foundation will be, then spread some of the frosting on the top, set the next layer on, then frost the entire cake and put in the fridge.  I also added coconut to the outer layer of frosting because I wanted to.

The steps I didn't include, to save you stress, was trip over the dog 3 times, burn your finger on the caramel because you're trying to taste it too soon, and keep the beater in the bowl while it is running or you'll end up with a frosted kitchen and a happy dog that you will..once again...trip over.

Okay, there you have it!  The first recipe blog.  I'm a blogger now!