Orange-Chocolate Cake

Call on a devil's food cake mix, then stir in yogurt, orange juice, orange peel, and cinnamon for a moist, heavenly treat. Freeze, if desired, then thaw and ice just before serving.

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  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 40 mins to 50 mins 350°F

Orange-Chocolate Cake

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1.0 by 1 people

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Directions

  1. Spray a 10-inch fluted tube pan or a 13x9x2-inch baking pan with nonstick cooking spray; dust with unsweetened cocoa powder. Set aside.
  2. In a large mixer bowl combine cake mix, yogurt, orange peel, orange juice, egg, egg whites, cooking oil, cinnamon, and water. Beat with an electric mixer on low speed for 4 minutes. Pour into prepared pan, spreading evenly.
  3. Bake in a 350 degree F oven for 40 to 50 minutes in a fluted pan or 35 to 40 minutes for a 13x9x2-inch pan or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from tube pan, if using; cool completely. (If cake is to be served up to four months from baking day, set unfrosted cake on a flat plate; freeze. Wrap in freezer wrap or seal in freezer bags. Thaw cake before frosting.) Drizzle icings over cake. Makes 12 servings.

Chocolate Icing

Directions

  1. In a small saucepan combine semisweet chocolate pieces and light cream or milk; heat and stir until smooth.

Orange Icing

Directions

  1. In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.
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Nutrition Facts (Orange-Chocolate Cake)

  • Per serving:
  • 267 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 36 mg chol. ,
  • 428 mg sodium ,
  • 46 g carb. ,
  • 4 g pro.
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