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