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Chocolate Orange Cake

“I love the combination of chocolate and orange and this recipe complements both. Since I process oats to add to the flour, they're undetectable, so it's our healthy little secret.” Linda Dalton - Stoughton, Massachusetts

12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

2 teaspoons plus 1/3 cup baking cocoa, divided
1/3 cup quick-cooking oats
2/3 cup reduced-fat sour cream
1/3 cup sugar blend
2 eggs
3 tablespoons Triple Sec or orange juice
2 tablespoons butter, melted
5 teaspoons canola oil
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup miniature semisweet chocolate chips
2 teaspoons grated orange peel
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup confectioners' sugar
2 teaspoons grated orange peel
2 teaspoons orange juice

Directions

Coat an 8-in. square baking dish with cooking spray and sprinkle with
2 teaspoons cocoa; set aside. Place oats in a small food processor;
cover and process until ground. Set aside.

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Chocolate Orange Cake (continued)

Directions (continued)

In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec,
butter, oil and vanilla until well blended. Combine the flour,
ground oats, baking powder, baking soda, salt and remaining cocoa;
gradually beat into sour cream mixture until blended. Stir in
chocolate chips and orange peel.
Transfer to reserved dish. Bake at 350° for 20-25 minutes or
until a toothpick inserted near the center comes out clean. Cool
completely on a wire rack.
For frosting, in a small bowl, beat cream cheese until fluffy. Add
the confectioners’ sugar, orange peel and juice; beat until smooth.
Frost top of cake. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts: 1 piece equals 192 calories, 9 g fat (4 g saturated fat), 51 mg cholesterol, 210 mg sodium, 22 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.