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double chocolate triple sec cake

(2 ratings)
Stripey avatar
Recipe by
Linda Dalton
@Stripey
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 ratings)
yield 12 serving(s)
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

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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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