Orange-Chocolate Cake
This moist cake is lower in fat because orange juice replaces part of the oil.
Yield: 12 servings
Ingredients
Cake
- Nonstick spray coating
- Unsweetened cocoa powder
- 1 (18.25 ounce) box 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
- 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.
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.
- 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.
- Cool in pan on a wire rack 10 minutes.
- Remove cake from tube pan or leave in 13 x 9 x 2 inch 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 extract. Stir in enough additional Florida Orange Juice to make a drizzling consistency.
Orange Icing
- In a small bowl combine all ingredients. Stir in enough additional Florida Orange Juice to make a drizzling consistency.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Attribution
Recipe and photo used with permission from: Florida Department of Citrus
