Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

Combine cake mix, eggs, sour cream, juices, oil, orange rind and liqueur in a large bowl; beat according to package directions. Pour into pan; bake 40 to 45 minutes, or until the cake is ready according to package directions.

While the cake is baking, prepare the Soaking Syrup. As soon as the cake is removed from oven, set on cooling rack, poke holes in the cake with a long wooden pick or fine skewer and immediately pour the soaking syrup evenly over the cake. Leave in the pan for 24 hours.

After soaking, turn cake out onto cooling rack. (Do not add glaze if cake is to be stored in freezer. Wrap and freeze.)

Prepare Glaze and allow to cool. Slip a sheet of wax paper under the cooling rack to catch drips from glaze. Brush glaze over cake evenly and leave to dry on cooling rack. Some of the glaze will drip off. Add slivers of orange peel (orange part only) to top of cake just before serving.  Makes 12 to 16 servings.

Soaking Syrup...1/3 cup orange juice...1/3 cup firmly packed brown sugar...2 tablespoons butter...1/3 cup orange liqueur

Combine orange juice, brown sugar and butter. Melt on HIGH (100%) for 1 minute in a microwave oven, or in a small saucepan over medium-low heat. When mixture is melted, remove from heat; stir in orange liqueur.

Glaze...
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Filling...1 (15.75 ounce) can lemon pie filling...1 tablespoon lemon juice...1 quart vanilla ice cream, slightly softened...
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Sift together sugar, flour, baking soda and cinnamon. Set aside. In a saucepan place water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside.

Mix together buttermilk, eggs and vanilla extract; add to chocolate batter. Pour batter into greased and floured 13 x 9-inch pan. Bake at 400 degrees F for 20 minutes. Start chocolate icing about 5 minutes before cake is done and frost cake in pan.

Icing...6 tablespoons milk...1 teaspoon vanilla extract...
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