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Orange-Chocolate Cake

Orange Chocolate Cake

This moist cake is lower in fat because orange juice replaces part of the oil.

Ingredients

Cake

  • 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

  • 1/2 cup sifted powdered sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons Florida Orange Juice
  • 1/4 teaspoon vanilla extract

Orange Icing

  • 1/2 cup sifted powdered sugar
  • 1 teaspoon Florida Orange Juice
  • 1/4 teaspoon vanilla extract

Instructions

  1. Spray a 10-inch fluted tube pan or a 13 x 9 x 2-inch baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside.
  2. Cake: 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.
  3. Bake in a 350 degrees F oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13 x 9 x 2-inch baking pan or until a wooden pick inserted near the center comes out clean.
  4. Cool in pan on a wire rack 10 minutes.
  5. Remove cake from tube pan or leave in 13 x 9 x 2-inch pan; cool completely.
  6. Drizzle icings over cake.
  7. 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.
  8. Orange Icing: In a small bowl combine all ingredients. Stir in enough additional Florida Orange Juice to make a drizzling consistency.

Yield: 12 servings

Recipe and photo credit (used with permission): Florida Department of Citrus


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