Chocolate Orange Cake Recipe
Chocolate Orange Cake Recipe photo by Taste of Home

Chocolate Orange Cake Recipe

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“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
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 12 servings

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 McCormick® Pure 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: This recipe was tested with Splenda sugar blend.
Originally published as Chocolate Orange Cake in Healthy Cooking April/May 2009, p16

Nutritional 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.

Reviews for Chocolate Orange Cake

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MY REVIEW
Reviewed Mar. 18, 2011

"Really not bad for low fat. I did not read when to add the oatmeal, so I added it in with the flour. I also made a double batch (ahh...added to calories, fat, etc.) because only one batch did not cover the cake...I could see the chocolate cake after one layer of frosting. But good....would make it again."

MY REVIEW
Reviewed Apr. 29, 2009

""

MY REVIEW
Reviewed Apr. 27, 2009

"The online recipe has been revised and is the correct version that includes when to add the oats.Taste of Home Test Kitchen"

MY REVIEW
Reviewed Apr. 27, 2009

"In the magazine, we accidentally forgot to tell you what to do with the ground oats. They should be combined with the flour, baking powder, baking soda, salt and the remaining cocoa before beating into the sour cream mixture. We’re sorry for any inconvenience this omission may have caused.Test Kitchen Staff"

MY REVIEW
dsm
Reviewed Mar. 15, 2009

"This is a good cake. However, I realized as I was putting it in the oven that the instructions had not included what to do with the oats! I quickly stirred them in, but be forewarned; I assume they should be mixed into the other dry ingredients. I used orange juice; the flavor combo is great.  (Added later: thanks for correcting the recipe.)
"

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