Name: Chocolate Clementine Cake
Prep time: 25 min
Cook time: 24 min
Total time: 89 min
Ingredients: 4 clementines; 0.5 cup water, or as needed; 1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®); 3 eggs; 0.5 cup vegetable oil; 0.25 teaspoon orange extract, or more to taste; 0.25 teaspoon vanilla extract; 1 pinch salt; 1 drop red food coloring; 2 (16 ounce) containers chocolate fudge frosting; 1 clementine, peeled and finely chopped; 1 clementine, peeled and segmented, or more to taste

Chocolate Clementine Cake

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A delicious way to use clementines! Standard boxed yellow cake mix is kicked up with clementines and chocolate in this refreshing and very easy cake!

Submitted by BabkaGal

Published on April 4, 2019

Prep Time:

25 mins

Cook Time:

24 mins

Additional Time:

40 mins

Total Time:

1 hr 29 mins

Servings:

Yield:

1 9-inch layer cake

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Ingredients

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Original recipe (1X) yields 12 servings

Cake:

4 clementines
½ cup water, or as needed
1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
3 eggs
½ cup vegetable oil
¼ teaspoon orange extract, or more to taste
¼ teaspoon vanilla extract
1 pinch salt
1 drop red food coloring

Frosting:

2 (16 ounce) containers chocolate fudge frosting
1 clementine, peeled and finely chopped
1 clementine, peeled and segmented, or more to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
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.
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.
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.

Editor's Note:

The quantities of eggs, oil, and water for this cake mix are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts (per serving)

569	Calories
28g	Fat
80g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 569
% Daily Value *
Total Fat 28g	36%
Saturated Fat 7g	33%
Cholesterol 47mg	16%
Sodium 405mg	18%
Total Carbohydrate 80g	29%
Dietary Fiber 2g	5%
Total Sugars 63g
Protein 4g	9%
Vitamin C 9mg	10%
Calcium 75mg	6%
Iron 2mg	11%
Potassium 251mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chocolate Clementine Cake

Ingredients

Directions

Editor's Note:

Nutrition Facts (per serving)

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