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  • Chocolate Orange Carrot Cake J

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    Chocolate Orange Carrot Cake J
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Intense chocolate flavor accented with orange highlights this lovely layer cake. Serves 8 to 10 For cake Nonstick vegetable oil spray
    • 1 1/2 c. vegetable oil
    • 4 lrg Large eggs
    • 2 1/2 c. all purpose flour
    • 2 1/4 c. sugar
    • 2/3 c. unsweetened cocoa pwdr
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 c. finely shredded peeled carrots (about 10 ounces)
    • 1 c. (packed) sweetened flaked coconut
    • 1 1/2 tsp grated orange peel
    • 1 x (11-oz) can mandarin oranges, liquid removed, cut into 1/2 inch pcs For frosting
    • 2 1/2 c. semisweet chocolate chips (about 15 ounces)
    • 1 c. (2 sticks) unsalted nondairy (pareve) margarine, room temperature
    • 1/3 c. powdered sugar
    • 1/4 c. frzn orange juice concentrate, thawed

    Directions

    1. Additional canned mandarin orange segments, liquid removed, patted very dry
    2. Make cake:Preheat oven to 350iF. Spray two 9 inch-diameter cake pans with 2 inch-high sides with nonstick spray. Using electric mixer, beat 1 1/2 c. oil and Large eggs in large bowl till well blended and thick, about 2 min. Add in flour, sugar, cocoa pwdr, baking soda and salt; beat at low speed to blend. Increase speed; beat 1 minute longer (batter will be very thick). Stir in carrots, coconut and orange peel, then orange pcs. Divide batter between prepared pans.
    3. Bake cakes till tester inserted into center comes out clean, about 40 min. Cold cakes in pans 10 min. Turn out onto racks; cold completely.
    4. Make frosting:Stir chocolate chips in heavy medium saucepan over very low heat till melted and smooth. Remove from heat and cold to lukewarm. Spoon 1/3 c. chocolate into small bowl and reserve for decoration. Beat margarine and sugar in medium bowl till fluffy. Beat in remaining melted chocolate and orange juice concentrate.
    5. Place 1 cake layer on platter. Spread with 2/3 c. frosting. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange additional orange segments around top edge of cake. Re-hot 1/3 c. reserved chocolate to pourable consistency if necessary. Drizzle orange segments with chocolate. (Can be prepared 1 day ahead. Cover with cake dome and chill.)

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