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Frosted Orange Cake



  • 2¼ cups cake flour

  • 2¼ tsp. baking powder

  • 4 tbsp. unsalted butter, softened

  • 1¼ cups sugar

  • 4 eggs

  • 1 tsp. vanilla

  • 1 tbsp. grated orange peel

  • ¾ cup skim milk


  • 3 oz. low-fat cream cheese

  • 2 tbsp. skim milk

  • 6 tbsp. unsweetened cocoa powder

  • 2 cups confectioners’ sugar, sifted

  • ½ tsp. vanilla extract


To prepare cake, preheat oven to 325° F. Grease 10-inch round pan (at least 2½ inches high) with nonstick cooking oil spray. Powder pan with flour. Tap out excess flour.

Sift together flour and baking powder. In a separate bowl, beat together butter and sugar until soft and creamy. Beat in eggs, vanilla, and orange peel. Gradually add flour mixture, alternating with milk, beginning and ending with flour. Pour mixture into prepared pan.

Bake for 40 to 45 minutes or until done. Let cake cool for 5 to 10 minutes before removing from pan. Let cool completely before icing.

For the icing:

To prepare icing, in a medium bowl combine the cream cheese and milk until smooth. Add cocoa and blend well. Slowly add confectioners’ sugar, stirring well until icing is smooth. Mix in vanilla. Smooth icing over top and sides of cooled cake.

Makes 16 servings

Each serving contains about 250 calories, 5.5 g fat, 57 mg cholesterol, 110 mg sodium, and 48 g carbohydrates, 1 g fiber, 31.5 g sugar, 4 g protein.

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