Chocolate Orange Cake

Name: Chocolate Orange Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 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 large 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 zest; FROSTING:; 4 ounces reduced-fat cream cheese; 1/4 cup confectioners' sugar; 2 teaspoons grated orange zest; 2 teaspoons orange juice

“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

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 large 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 zest
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup confectioners' sugar
2 teaspoons grated orange zest
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.
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 zest.
Transfer to reserved dish. Bake at 350° for 20-25 minutes or until a toothpick inserted in 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 zest and juice; beat until smooth. Frost top of cake. Refrigerate leftovers.

Editor's Note

This recipe was tested with Splenda sugar blend.

Nutrition Facts

1 piece: 192 calories, 9g fat (4g saturated fat), 51mg cholesterol, 210mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.

Originally published as Double Chocolate, Triple Sec Cake in Healthy Cooking April/May 2009

Reviews

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sjulie

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.
KScales1

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
KScales1

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
dsm

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.)