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  • 8servings
  • 65minutes
  • 830calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 duncan hines brand moist deluxe devil's food cake mix,

  2. 1825 oz (1 lb 2 1/4 oz)

  3. 29 1/28 ml hershey's brand european style Dutch-processed cocoa powder

  4. 314 2/3 ml water

  5. 118 1/59 ml vegetable oil

  6. 3 large eggs

  7. 295.73 ml oranges , & carrot pulp (from 3 oranges and 6 carrots)

  8. 226.79 g package cream cheese

  9. 113 1/39 g butter

  10. 59.14 ml cocoa

  11. 44 1/37 ml milk

  12. 1 1/53 ml orange oil

  13. 14.79 ml fresh orange zest

  14. 709.77-946 1/36 ml powdered sugar

Instructions Jump to Ingredients ↑

  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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