Recipe
Dessert
Chocolate Cake with Chocolate Orange Cream
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18.25 oz) pkg Betty Crocker SuperMoist chocolate fudge cake mix | ||
| ½ c. Hy-Vee canola oil | ||
| 3 Hy-Vee large eggs | ||
| 1 c. water | ||
| juice and zest of 1 navel orange | ||
| 1 tbsp. Hy-Vee baking cocoa | ||
| 2 tbsp. Hy-Vee skim milk | ||
| 1 (8 oz) container Hy-Vee lite whipped topping, thawed |
Directions
- Make and cool cake as directed on box for two 8-inch round pans, except use 1 cup water and juice of 1 orange.
- To make chocolate orange cream, whisk cocoa, milk and orange zest. Gently stir cocoa mixture into thawed whipped topping.
- Fill layers and frost top of cake with chocolate orange cream. Garnish with orange slices, if desired.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 5mg
- Sodium: 350mg
- Total Carbohydrates: 43g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 6%