Total Time
45mins
Prep 20 mins
Cook 25 mins

I really like orange and chocolate together, so I created this to go with Cooked Fudge Frosting (Cooked Fudge Frosting) tagged for Spring PAC 2014.

Ingredients Nutrition

  • 6 ounces orange juice concentrate (thawed, UNDILUTED, poured into a 2-cup microwavable measure)
  • 10 ounces water (Add water to thawed orange concentrate, just up to 2-cup fill line)
  • 2 teaspoons orange zest
  • 12 cup butter (salted or unsalted, at room temperature)
  • 14 teaspoon salt
  • 1 cup sugar
  • 3 eggs (at room temperature)
  • 1 12 teaspoons orange extract (or vanilla)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons baking soda

Directions

  1. Combine the thawed orange juice concentrate with about 10 ounces water (add enough water just to the 2-cup fill line).
  2. Add orange zest to orange juice, and heat in the microwave until hot. Set aside to cool down, (I placed it into the refrigerator while I creamed butter/sugar).
  3. Cream butter, sugar, and salt until light and fluffy (about 5-8 minutes).
  4. PREHEAT OVEN TO 350F (PYREX).
  5. Add eggs one at a time, mixing well after each.
  6. Add orange (or vanilla) extract. Mix until combined.
  7. Pour COOLED, BUT STILL WARM, orange juice over the flour mixture.
  8. Add butter, sugar, salt, egg mixture IMMEDIATELY to flour/orange juice mixture. Combine well.
  9. Immediately pour cake batter into a 13 x 9 Pyrex dish sprayed with baking spray containing flour, and bake 20-25 minutes. (Check at 20 minutes).
  10. While hot, I poked holes all over the cake with a wooden skewer, then topped the cake with hot Cooked Fudge Frosting (recipe #477405).