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. 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.
Yield: 12 servings
Recipe and photo credit (used with permission):
Florida Department of Citrus