INGREDIENTS
Nonstick spray coating
Unsweetened cocoa powder
1 package 2-layer devil’s food cake mix
1 8-ounce carton plain low-fat or non-fat yogurt
2 tablespoons finely shredded Florida Orange Peel (set aside)
½ cup Florida orange juice
½ cup water
1 egg
2 egg whites
2 tablespoons cooking oil
1 teaspoon ground cinnamon
Chocolate icing (recipe below)
Orange Icing (recipe below)
PREPARATION
• Spray a 10 inch fluted tube pan or a 13x9x2 inch 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, cooling oil, and cinnamon. Beat with 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 13x9x2 inch 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 13x9x2 inch pan; cool completely. Drizzle icings over cake.
Yield: 12 servings
Chocolate Icing: In a small bowl combine ½ cup sifted powdered sugar; 1 tablespoon unsweetened cocoa powder, 2 teaspoons Florida orange juice, and ¼ teaspoon vanilla. Stir in enough additional Florida orange juice to make a drizzling consistency.
Orange Icing: In a small bowl combine ½ cup sifted powdered sugar, 1 teaspoon vanilla. Stir in enough additional Florida orange juice to make a drizzling consistency.