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

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.

• Ready In: 1 hr 5 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 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 1⁄3 cups water
• 1⁄2 cup  vegetable oil
• 3  large eggs
• 1 1⁄4 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
• 1⁄4 cup  cocoa
• 3  tablespoons milk
• 1⁄4 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!