Orange-Chocolate Cake
(3 people have added this recipe to their favorites.)
- Servings: 12
This moist cake is lower in fat because orange juice replaces part of the oil.
Ingredients
- Nonstick spray coating
- Unsweetened cocoa powder
- 1 package 2-layer-size devil's food cake mix
- 1 8-ounce carton plain low-fat or nonfat yogurt
- 2 tablespoons finely shredded Florida Orange Peel (set aside)
- 1/2 cup Florida Orange Juice
- 1/2 cup water
- 1 egg
- 2 egg whites
- 2 tablespoons cooking oil
- 1 teaspoon ground cinnamon
- Chocolate Icing
- Orange Icing
Preparation
- Spray a 10" fluted tube pan or a 13"x9"x2" baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside.
- In a large mixing bowl combine cake mix, yogurt, orange juice, water, egg, egg whites, cooking oil, and cinnamon. Beat with an electric mixer on low speed for 4 minutes. Stir in orange peel. Pour into prepared pan.
- Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13"x9"x2" baking pan or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from tube pan or leave in 13"x9"x2" pan; cool completely. Drizzle icings over cake.
CHOCOLATE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 2 teaspoons Florida Orange Juice, and 1/4 teaspoon vanilla. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
ORANGE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
Reviews (0)
Be the first to review this recipe!