Name: Chocolate Clementine Cake
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Clementines - 4; Water, or as needed - ½ cup; Yellow cake mix (such as Betty Crocker®) - 1 (15.25 ounce) package; Eggs - 3; Vegetable oil - ½ cup; Orange extract, or more to taste - ¼ teaspoon; Vanilla extract - ¼ teaspoon; Salt - 1 pinch; Red food coloring - 1 drop; Chocolate fudge frosting - 2 (16 ounce) containers; Clementine, peeled and finely chopped - 1; Clementine, peeled and segmented, or more to taste - 1

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Clementine Cake

1. Clementines - 4

2. Water, or as needed - ½ cup

3. Yellow cake mix (such as Betty Crocker®) - 1 (15.25 ounce) package

4. Eggs - 3

5. Vegetable oil - ½ cup

6. Orange extract, or more to taste - ¼ teaspoon

7. Vanilla extract - ¼ teaspoon

8. Salt - 1 pinch

9. Red food coloring - 1 drop

10. Chocolate fudge frosting - 2 (16 ounce) containers

11. Clementine, peeled and finely chopped - 1

12. Clementine, peeled and segmented, or more to taste - 1

How to cook deliciously - Chocolate Clementine Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.

2. Stage

Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.

3. Stage

Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top.

4. Stage

Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more.

5. Stage

Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer.