Chocolate-Orange Cake W/Chocolate-Orange Cream Cheese Frosting

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

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 Nutrition

  • Ingredients for Cake

  • 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 13 cups water
  • 12 cup vegetable oil
  • 3 large eggs
  • 1 14 cups oranges, & carrot pulp (from 3 oranges and 6 carrots)
  • Ingredients for Frosting (quantities listed are for a double-batch of frosting)

  • 1 (8 ounce) package cream cheese
  • 4 ounces butter
  • 14 cup cocoa
  • 3 tablespoons milk
  • 14 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!