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

Orange-Chocolate Cake

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 (recipe follows)

Orange Icing (recipe follows)

1. Spray a 10-inch fluted tube pan or a 13 x 9 x 2-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 13 x 9 x 2-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 13 x 9 x 2-inch pan; cool completely. Drizzle icings over cake.
4. For Chocolate Icing: 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 extract. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
5. For Orange Icing: In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla extract. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.

Makes 12 servings.

Recipe provided courtesy of The Florida Department of Citrus.