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

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“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:
1hr 5mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

  • Ingredients for Cake
  • 1 duncan hines brand moist deluxe devil's food cake mix, 18 . 25 oz (1 lb 2.25 oz)
  • 29.58 ml hershey's brand european style Dutch-processed cocoa powder
  • 315.37 ml water
  • 118.29 ml vegetable oil
  • 3 large eggs
  • 295.73 ml oranges, & carrot pulp (from 3 oranges and 6 carrots)
  • Ingredients for Frosting (quantities listed are for a double-batch of frosting)
  • 226.79 g package cream cheese
  • 113.39 g butter
  • 59.14 ml cocoa
  • 44.37 ml milk
  • 1.23 ml orange oil
  • 14.79 ml fresh orange zest
  • 709.77-946.36 ml 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!

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