Double Chocolate Triple Sec Cake

Recipe Rating:
 2 Ratings
Serves: 12
Prep Time:
Cook Time:
Cooking Method: Bake


1/3 c plus 2 teaspoons baking cocoa, divided
1/3 c quick cooking oats
2/3 c reduced fat sour cream
1/3 c splenda sugar blend or 2/3 cup splenda no calorie sweetener
2 large eggs, room temp
3 Tbsp triple sec liquor or orange juice
2 Tbsp butter, melted
5 tsp canola oil
1 tsp pure vanilla extract
2/3 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c miniature semisweet chocolate chips
2 tsp grated orange peel
4 oz neufchatel cheese
1/4 c confectioners' sugar
2 tsp grated orange peel
2 tsp orange juice

The Cook

Linda Dalton Recipe
Full Flavored
Stoughton, MA (pop. 86,469)
Member Since Nov 2011
Linda's notes for this recipe:
This is a concoction of mine that was featured a few years ago in the "Eat to Beat Diabetes" section of Healthy Cooking magazine. I created the recipe because I like to reduce (or substitute) sugar as much as I can when baking. And I like to combine ground oatmeal with flour to add a little fiber and make the dessert a bit healthier. And really, who doesn't love the combo of chocolate and orange, even if it is healthy?
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Pre heat oven to 350 degrees. Coat an 8x8 inch baking dish with cooking spray and sprinkle with 2 tsp cocoa; set aside. Place oats in a small food processor; cover and process until ground. Set aside.
In a large bowl, beat the sour cream, Splenda Sugar Blend OR Splenda No Calorie Sweetener, eggs, Triple Sec, butter, oil and vanilla until well blended. In separate bowl combine with a whisk the flour, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange peel.
Transfer to prepared 8x8 dish. Bake in pre heated oven for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat the neufchatel cheese until fluffy. Add the confectioners' sugar, orange peel and juice. Beat until smooth. Frost top of cake and refrigerate leftovers.


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user Linda Dalton Stripey - Jun 8, 2012
Linda Dalton [Stripey] has shared this recipe with discussion groups:
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user Linda Dalton Stripey - Jun 8, 2012
I'd like to point out that the photo credit should go to "Healthy Cooking". I typed that info into the original recipe but it didn't show up in the final print out.
user Maria * WWCook1 - Nov 16, 2012
Another pinch, Linda. lol We all (hubby, 2 grown children and myself) have a sweet tooth. Very hard to avoid any kind of sweets. My husband is pre-diabetic and my children and myself just trying to mentain our weight. So glad we can all enjoy this delicious cake. Take care & Happy Cooking.
user Carol Junkins CarolAJ - Dec 10, 2013
Carol Junkins [CarolAJ] has shared this recipe with discussion groups:
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