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.

Source: Better Homes and Gardens
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Orange-Chocolate Cake

Ingredients

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Directions

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  • Spray a 10-inch fluted tube pan or a 13x9x2-inch baking pan with nonstick cooking spray; dust with unsweetened cocoa powder. Set aside.

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  • 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.

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  • 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.

Nutrition Facts (Orange-Chocolate Cake)

267 calories; 8 g total fat; 3 g saturated fat; 36 mg cholesterol; 428 mg sodium. 46 g carbohydrates; 4 g protein;

Chocolate Icing

Ingredients

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Directions

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

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Orange Icing

Ingredients

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Directions

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  • In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.

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