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Chocolate Orange Cake

 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 King Arthur Unbleached 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;

2 of 2

Chocolate Orange Cake (continued)

Directions (continued)

  • cover and process until ground. Set aside.
  • 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.
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.