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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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âI love the combination of chocolate and orange and this recipe complements both. Since I process oats to add to the flour, they're undetectable, so it's our healthy little secret.â Linda Dalton - Stoughton, Massachusetts 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 king arthur unbleached 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:
1. 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.
2. In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec, butter, oil and vanilla until well blended. Combine the flour, ground oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange peel.
3. 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.
4. For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectionersâ sugar, orange peel and juice; beat until smooth. Frost top of cake. Refrigerate leftovers. Yield: 12 servings.
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