Frosted Cake

Vanilla and orange peel are the secret to making this delicious cake with chocolate frosting. Serve at your next special occasion for a tasty treat.

Serves 16 · Grains

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

3/4 cup skim milk (fat free) → lactose-free milk, oat milk, or almond milk
2 tablespoons skim milk (fat free) → lactose-free milk, oat milk, or almond milk
3 ounces cream cheese (low-fat) → lactose-free cream cheese

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Wash hands with soap and water.
Preheat the oven to 325 °F.
Grease with small amount of cooking oil or use non-stick cooking oil spray on a 10-inch round pan (at least 2 1/2 inches high). Powder pan with flour. Tap out excess flour.
Sift together flour and baking powder.
In a separate bowl, beat together margarine and sugar until soft and creamy.
Beat in eggs, vanilla, and orange peel.
Gradually add the flour mixture alternating with milk, beginning and ending with flour.
Pour the mixture into the pan. Bake for 40-45 minutes or until done. Let cake cool for 5-10 minutes before removing from the pan. Let cool completely before icing.
Cream together cream cheese and milk until smooth. Add cocoa. Blend well.
Slowly add sugar until icing is smooth. Mix in vanilla.
Smooth icing over top and sides of cooled cake.

This is a variation — USDA MyPlate edition. Base recipe: Frosted Cake →

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)

USDA MyPlate Kitchen — Public domain (U.S. government work)