double chocolate triple sec cake

★★★★★ 2 Reviews
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By Linda Dalton
from Coconut Creek, FL

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?

★★★★★ 2 Reviews
serves 12
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For double chocolate triple sec cake

  • 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 lg
    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
  • FROSTING
  • 4 oz
    neufchatel cheese
  • 1/4 c
    confectioners' sugar
  • 2 tsp
    grated orange peel
  • 2 tsp
    orange juice
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How To Make double chocolate triple sec cake

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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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