**Orange-Chocolate Cake: SERVES: 12 **
The orange flavor is a wonderful surprise!
INGREDIENTS
Nonstick Spray Coating
Unsweetened Cocoa Powder
1 pkg Devils Food Cake Mix
1 (8 oz.) Lowfat Plain Yogurt
2 tbsp Orange Peel
1/2 cp Orange Juice
1/2 cp Water
1 Egg
2 Egg Whites
2 tbsp Cooking Oil
1 tsp Ground Cinnamon
1/2 cup powdered sugar
Topping:
1 tbsp Unsweetened Cocoa Powder
2 tsp Florida Orange Juice
1/4 tsp Vanilla
1/2 cp Powdered Sugar
1 tsp Orange Juice
1/4 tsp Vanilla
2 tsp Florida Orange Juice
1/4 tsp Vanilla
1/2 cp Powdered Sugar
1 tsp Orange Juice
1/4 tsp Vanilla
DIRECTIONS
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.
3. Stir in orange peel. Pour into prepared pan.
4. 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.
5. 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.
6. 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.
7. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
8. In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla.
9. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
Recipe By my Daughter Brittany G.
