Chocolate-Orange Cake W/Chocolate-Orange Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe uses leftover pulp from juicing oranges and carrots combined with a box cake mix to make a rich, moist, hearty cake with a flavor similar to a tootsie roll. Ingredients:
1 duncan hines brand moist deluxe devil's food cake mix, 18 . 25 oz (1 lb 2.25 oz) |
2 tablespoons hershey's brand european style dutch-processed cocoa powder |
1 1/3 cups water |
1/2 cup vegetable oil |
3 large eggs |
1 1/4 cups oranges, & carrot pulp (from 3 oranges and 6 carrots) |
1 (8 ounce) package cream cheese |
4 ounces butter |
1/4 cup cocoa |
3 tablespoons milk |
1/4 teaspoon orange oil |
1 tablespoon fresh orange zest |
3 -4 cups powdered sugar |
Directions:
1. Directions for Cake: Preheat oven to 350 degrees Fahrenheit. In a blender, process orange and carrot pulp with eggs, oil and water. Add cocoa powder to dry cake mix and stir, then fold in pulp mixture. Grease two 8 inch round cake pans. Divide batter between pans. Bake 35-40 minutes.
2. Directions for Frosting: Mix together softened cream cheese and butter. Stir in orange oil, orange zest, cocoa powder and milk. Add powdered sugar 1 cup at a time until desired constancy.
3. When the cakes have cooled, frost & serve!
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