Frosted Cake
Source: 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 USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
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.
- Makes
- 16 Servings
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
- 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.
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.