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10
Jan
2011
Orange-Chocolate Cake
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Written By Recipe Coordinator

Orange-Chocolate Cake

One 8-ounce glass of orange juice gives you at least 100% of the recommended Daily Value for vitamin C. Vitamin C is an important antioxidant, as it may help neutralize "free radicals" formed as part of the body’s natural oxidation processes. This orange-chocolate cake recipe is a perfect way to bring a little sunshine into your life. Try either the chocolate or orange icing. 

 

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

 

 

1. Spray a 10" fluted tube pan or a 13"x9"x2" baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside.

 

2. 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*F 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.

 

Makes 12 servings.

 

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.

 

Recipe and photo courtesy of the Florida Department of Citrus.

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