Simply Orange (to substitute for water), plus 1/3 cup more for icing
Vegetable oil cooking spray
2 (18.2 oz) boxes fudge brownie mix
Large eggs (per brownie mix instructions)
Vegetable oil (per brownie mix instructions)
1/2 cup slivered almonds, coarsely chopped, plus more for decoration
One pound (about 5 cups) powdered sugar
Decorative chocolate curls (optional)
Candied orange peels (optional)
Preheat oven to 325 degrees. Spray the bottom of a 9-inch round cake pan; set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer in a large bowl) add brownie mix.
Follow package directions; substituting the water in the recipe with Simply Orange (remember to double all of the ingredients, as you are using two boxes of brownie mix.); once the batter is well blended, stir in the almonds.
Pour into prepared pan, and bake until top is cracked and a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool cake in pan on wire rack. Run a sharp knife around the inside edge of the cake pan to loosen the cake before turning out of pan. Turn cake back over in order to glaze.
Combine powdered sugar and 1/3 cup of Simply Orange.
Place cake on a rack set over a rimmed baking sheet.
Drizzle glaze over center of cake, allowing it to drip down sides.
Let glaze set for 2 to 3 hours at room temperature. Glaze will remain gooey. Decorate with chocolate shavings, candied orange peels, and remaining almond slivers if desired.