Orange-Chocolate Cake

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

Nonstick spray coating
Unsweetened cocoa powder
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

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

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.

Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13x9x2-inch baking pan or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from tube pan or leave in 13x9x2-inch 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. Stir in enough additional Florida Orange Juice 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.

Makes 12 servings
Source: Florida Department of Citrus