Orange-Chocolate Cake

• 1 package 2-layer-size devil\'\'s food cake mix
• 1 8- ounce carton plain low-fat or nonfat yogurt
• 2 tablespoons finely shredded Florida Orange Peel (set aside)
• 1/2 cup Florida Orange Juice
• 1/2 cup Water
• 1 egg
• 2 egg whites
• 2 tablespoons cooking oil
• 1 teaspoon ground cinnamon
• Chocolate Icing Orange Icing

Preparation

1 Spray a 10" fluted tube pan or a 13"x9"x2" baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside.
2 In a large mixing bowl combine cake mix, yogurt, orange juice, water, egg, egg whites, cooking oil, and cinnamon.
3 Beat with an electric mixer on low speed for 4 minutes. Stir in orange peel. Pour into prepared pan.
4 Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13"x9"x2" baking pan or until a toothpick inserted near the center comes out clean.
5 Cool in pan on a wire rack 10 minutes. Remove cake from tube pan or leave in 13"x9"x2" pan; cool completely. Drizzle icings over cake.
6 CHOCOLATE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 2 teaspoons Florida Orange Juice, and 1/4 teaspoon vanilla.
7 Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
8 ORANGE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla.
9 Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.

Special instructions

Source: The Florida Department of Citrus