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Orange Cappuccino Cake

Orange Cappuccino Cake

The refreshing orange zest in this cake adds a delightful balance to its rich chocolate and coffee flavors.



Orange Cappuccino Frosting


  1. Heat oven to 350 degrees F. Grease and flour 13 x 9-inch pan.
  2. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
  3. In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla extract. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
  4. In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
  5. Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
  6. In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry).
  7. In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.

Nutrition Information: 1 Serving: Calories 630 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 7 g); Cholesterol 55 mg; Sodium 360 mg; Total Carbohydrate 103 g (Dietary Fiber 2 g); Protein 5 g

Percent Daily Value*: Vitamin A 18 %; Vitamin C 0%; Calcium 4 %; Iron 8 %

* Percent Daily Values are based on a 2,000 calorie diet

Recipe and photo credit: Betty Crocker 2008/TM General Mills.


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