This moist cake is lower in fat because orange juice replaces part of the oil.
Nonstick spray coating
Unsweetened cocoa powder
1 package 2-layer-size devil’s food cake mix
1 8-ounce carton plain low-fat or nonfat yogurt
2 tablespoons finely shredded orange peel (set aside)
1/2 cup orange juice
1/2 cup water
1 egg
2 egg whites
2 tablespoons cooking oil
1 teaspoon ground cinnamon
Chocolate Icing
Orange Icing
Spray a 10″ fluted tube pan or a 13″x9″x2″ baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside.
In a large mixing bowl combine cake mix, yogurt, orange juice, water, egg, egg whites, cooking oil, and cinnamon. Beat with an electric mixer on low speed for 4 minutes. Stir in orange peel. Pour into prepared pan.
Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13″x9″x2″ baking pan or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from tube pan or leave in 13″x9″x2″ pan; cool completely. Drizzle icings over cake.
Makes 12 servings.
CHOCOLATE ICING:
In a small bowl combine 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 2 teaspoons orange juice, and 1/4 teaspoon vanilla. Stir in enough additional orange juice to make a drizzling consistency.
Makes about 2 tablespoons.
ORANGE ICING:
In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon orange juice, and 1/4 teaspoon vanilla. Stir in enough additional orange juice to make a drizzling consistency.
Makes about 2 tablespoons.
Calories…251…Fat…8 g…Carbs…44 g…Sodium…389 mg…Fiber…0 g.