This moist cake is lower in fat because orange juice replaces part of the oil. To make it parve, try using non dairy sour cream instead of yogurt or even coconut milk. Enjoy the citrus flavors with mixed with dark chocolate.
- Cook Time
- Prep Time
- 12 servings. ServingsServings
- 1 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 egg
- 2 egg whites
- 2 tablespoons cooking oil
- 1 teaspoon ground cinnamon
- Chocolate Icing Orange Icing
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.
3 Beat with an electric mixer on low speed for 4 minutes. Stir in orange peel. Pour into prepared pan.
4 Bake in a 350 degree 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.
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. Add more Florida Orange Juice as needed to make a drizzling consistency. Makes about 2 tablespoons.
ORANGE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
Source: The Florida Department of Citrus