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.
- Yield
- 16 Servings
- Serving size
- 1 slice
- Rating
- 3.93 of 5 (253 ratings)
Food groups
- Grains: 1 ounces
Ingredients
- 2 1/4 cups cake flour
- 2 1/4 teaspoons baking powder
- 4 tablespoons margarine (soft tub)
- 1 1/4 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange peel
- 3/4 cup skim/fat free milk
- 3 s sprays of cooking spray (for cake pan)
- Icing:
- 2 tablespoons skim/fat free milk
- 3 ounces low-fat cream cheese
- 6 tablespoons unsweetened cocoa powder
- 2 cups confectioners sugar (sifted)
- 1/2 teaspoon vanilla extract
Directions
- Cake: 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.
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 249.06 |
| Total Fat | 4.68 g |
| Saturated Fat | 1.49 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 54.68 mg |
| Carbohydrates | 48.22 g |
| Dietary Fiber | 1.06 g |
| Total Sugars | 31.41 g |
| Added Sugars included | 30 g |
| Protein | 4.38 g |
| Calcium | 76 mg |
| Potassium | 104 mg |
| Sodium | 134.15 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 16 mg |
| Phosphorus | 90 mg |
| Selenium | 6 mg |
| Zinc | 1 mg |
| Vitamin A | 68 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 1 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 4 mcg |
| Folate | 65 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 48 mg |
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Source
Recipe by: A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/frosted-cake. Federal works are public domain in the United States.