Orange Fanta Pound Cake with Orange Chocolate OREO Glaze
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs one at a time, mixing after each addition. Combine flour and salt, then add it 1 cup at a time, mixing after each addition. With the mixer on low, slowly add 1 cup plus 2 tablespoons orange pop until combined. Add orange food coloring to deepen the orange color. Add orange zest if desired for more orange flavor.
Thoroughly spray a bundt pan with nonstick baking spray. Add large spoonfuls of batter until the pan is filled, then even out the surface. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick comes out clean. Remove the pan from the oven and let it sit in the pan for 5 minutes. Carefully turn it out onto a cooling rack and let it cool completely.
Combine all the glaze ingredients in a bowl and gently whisk until thick (you might need to adjust the quantities here and there). Slowly pour to drizzle all over the cake. Let the glaze set slightly, then sprinkle crushed OREOs on top. Slice and serve!