Frosted Cake
Vanilla and orange peel are the secret to making this delicious cake with chocolate frosting. Serve at your next special occasion for a tasty treat.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 530 ml cake flour
- 11 ml baking powder
- 59 ml margarine (soft tub)
- 300 ml sugar
- 4 eggs
- 5 ml vanilla
- 15 ml orange peel
- 180 ml skim milk (fat free)
- 3 sprays of cooking spray (for cake pan)
- Icing:
- 30 ml skim milk (fat free)
- 85 g cream cheese (low-fat)
- 89 ml cocoa powder (unsweetened)
- 470 ml sugar (confectioners, sifted)
- 2 ml vanilla (extract)
Make it lactose-friendly
- 3/4 cup skim milk (fat free) → lactose-free milk, oat milk, or almond milk
- 2 tablespoons skim milk (fat free) → lactose-free milk, oat milk, or almond milk
- 3 ounces cream cheese (low-fat) → lactose-free cream cheese
Steps
- Wash hands with soap and water.
- Preheat the oven to 325 °F.
- Grease with small amount of cooking oil or use non-stick cooking oil spray on a 10-inch round pan (at least 2 1/2 inches high). Powder pan with flour. Tap out excess flour.
- Sift together flour and baking powder.
- In a separate bowl, beat together margarine and sugar until soft and creamy.
- Beat in eggs, vanilla, and orange peel.
- Gradually add the flour mixture alternating with milk, beginning and ending with flour.
- Pour the mixture into the pan. Bake for 40-45 minutes or until done. Let cake cool for 5-10 minutes before removing from the pan. Let cool completely before icing.
- Cream together 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.
This is a variation — USDA MyPlate edition. Base recipe: Frosted Cake →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 254 |
|---|---|
| Protein | 4.0 g |
| Fat | 5.0 g |
| Carbs | 48.0 g |
| Fiber | 1.0 g |
| Sodium | 136 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)