Orange Chocolate Cake

by Robyn Muller

SERVINGS

18 servings scale / convert

INGREDIENTS

Unsweetened cocoa powder (to dust pan)
1 pkg. devil's food cake mix
1 container (8 oz.) low-fat or nonfat plain yogurt
2 tbsp. orange peel, finely shredded
1/2 cup orange juice
1 egg
2 egg whites
2 tbsp. cooking oil
1 tsp. ground cinnamon
1/2 cup water

Chocolate Icing
1/2 cup sifted powdered sugar
1 tbsp. unsweetened cocoa powder
2 tsp. orange juice
1/4 tsp. vanilla

Orange Icing
1/2 cup sifted powdered sugar
1 tsp. orange juice
1/4 tsp. vanilla

INSTRUCTIONS

Spray 10-inch bundt pan or 13x9x2-inch baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside.

In a large mixer bowl, combine cake mix, yogurt, orange peel, orange juice, egg, egg whites, cooking oil, cinnamon, and water. Beat with an electic mixer on low speed for 4 minutes. Pour into prepared pan.

Bake in 350°F oven for 40-50 min for bundt pan or 35-40 min in 13x9x2-inch pan or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove cake from bundt pan, if using; cool completely. Drizzle chocolate and orange icings over cake.

Chocolate icing: combine powdered sugar, unsweetened cocoa powder, orange juice, and vanilla. Add additional orange juice until drizzling consistency.

Orange icing: combine powdered sugar, orange juice, and vanilla. Add additional orange juice until drizzling consistency.

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