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2

Double Orange Chiffon Cake

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Prep 20 min
Total 3 hr 20 min
Ingredients 14
Servings 16

Enjoy this delicious double orange chiffon cake poured with chocolate – a wonderful dessert treat. MORE + LESS -

Ingredients

Cake

egg yolks

cup vegetable oil

1 1/2

cups sugar

2 1/4

cups Gold Medal™ all-purpose flour

teaspoons baking powder

1/4

teaspoon salt

3/4

cup orange juice

tablespoon grated orange peel

egg whites

teaspoon cream of tartar

Chocolate-Orange Ganache

oz semisweet baking chocolate, finely chopped

1/2

cup whipping cream, plus additional 1 to 2 tablespoons

teaspoons butter

1/2

teaspoon grated orange peel

Directions

Hide Images

1

Heat oven to 325° F. Grease and flour 12-cup fluted tube cake pan.
2

In large bowl, beat egg yolks with electric mixer on medium speed 1 to 2 minutes or until lemon colored; add oil and sugar. Beat 2 to 3 minutes longer or until smooth. Gradually stir in flour, baking powder, salt and orange peel alternating with orange juice.
3

In additional large bowl, beat egg whites and cream of tartar with electric mixer on high speed 3 to 4 minutes or until stiff peaks form. Carefully fold into orange mixture. Pour into pan. Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
4

In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and butter over medium heat until butter melts and mixture boils; stir in 1/2 teaspoon orange peel. Pour mixture over chocolate; stir until smooth. If chocolate mixture is too thick, add 1 tablspoon cream at a time until desired consistency. Pour over cake.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 8g 41% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 160mg; 7%
Potassium: 190mg; 5%
Total Carbohydrate: 38g; 13%
Dietary Fiber 2g 10% Sugars 20g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 4%; 4%
Calcium: 8%; 8%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;