Orange-Chocolate Cake

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

Recipe Ingredients:

Nonstick spray coating
Unsweetened cocoa powder
1 (18.25-ounce) 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 large egg
2 large egg whites
2 tablespoons vegetable 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
Additional Florida Orange Juice, as needed

Orange Icing:
1/2 cup sifted powdered sugar
1 teaspoon Florida Orange Juice
1/4 teaspoon vanilla extract.
Additional Florida Orange Juice, as needed

Cooking Directions:

1. Spray a 10-inch fluted tube pan or a 13x9x2-inch 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 (175°C) oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13x9x2-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 13x9x2-inch pan; cool completely. Drizzle icings over cake.
4. For Chocolate Icing: In a small bowl combine powdered sugar, cocoa powder, 2 teaspoons orange juice, and vanilla. Stir in enough additional orange juice to make a drizzling consistency. Makes about 2 tablespoons.
5. For Orange Icing: In a small bowl combine powdered sugar, 1 teaspoon orange juice and vanilla. Stir in enough additional orange juice to make a drizzling consistency. Makes about 2 tablespoons.

Makes 12 servings.

Recipe provided courtesy of The Florida Department of Citrus.