Frosted Orange Cake


For Cake:

  • 2¼ cups cake flour

  • 2¼ tsp. baking powder

  • 4 tbsp. margarine

  • 1¼ cups sugar

  • 4 eggs

  • 1 tsp. vanilla

  • 1 tbsp. grated orange peel

  • ¾ cup skim milk

For Icing:

  • 3 oz. low-fat cream cheese

  • 2 tbsp. skim milk

  • 6 tbsp. cocoa

  • 2 cups confectioners’ sugar, sifted

  • ½ tsp. vanilla extract


To prepare cake, preheat oven to 325 degrees. 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 separate bowl, beat together margarine 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 pan. Bake for 40 to 45 minutes or until done. Let cake cool for five to 10 minutes before removing from pan. Let cool completely before icing. To prepare icing, combine cream cheese and milk until smooth. Add cocoa. Blend well. Slowly add sugar until icing is smooth. Mix in vanilla. Smooth icing over top and sides of cooled cake.

Makes 16 servings. Each serving contains about 188 calories, 5 g fat, 11 mg cholesterol, 68 mg sodium, and 58 g carbohydrates.

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