Chocolate Orange Cake

ChubbyBunny

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 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; 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, 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.

One serving: 1 piece (1/12 of a cake)
Calories: 192
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 51 mg
Sodium: 210 mg
Carbohydrate: 22 g
Fiber: 1 g
Protein: 5 g

ChubbyBunny

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 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; 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, 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.

One serving: 1 piece (1/12 of a cake)
Calories: 192
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 51 mg
Sodium: 210 mg
Carbohydrate: 22 g
Fiber: 1 g
Protein: 5 g