| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Choco2 | 14 | servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | c | Granulated sugar |
| 2/3 | c | Unsweetened cocoa powder |
| 1 | tb | Grated orange peel |
| 2 | ts | Baking soda |
| 1 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Freshly grated nutmeg |
| 1 1/3 | c | Vegetable oil |
| 4 | lg | Eggs |
| 1/2 | c | Orange juice |
| 2 | md | Carrots; shredded* 1 1/2 cups |
| 1 | c | Raisins |
| 1 | c | Walnuts; chopped |
| 1/4 | c | Powdered sugar |
| 3 | tb | To 4 T. milk |
| 1/2 | ts | Vanilla extract |
| 2 | tb | Unsweetened cocoa powder |
INSTRUCTIONS
DOTTIE CROSS TMPJ72B CREAM CHEESE E3 OUNCES CREAM Heat oven to 350~F; grease 10-cup fluted tube pan, preferable Teflon coated. In large bowl combine flour, sugar, cocoa powder, grated orange peel, baking soda, cinnamon, nutmeg,oil, eggs, and orange juice; with electric mixer at low speed, beat just until blended. Increase speed to medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins, and chopped walnuts. Pour batter into prepared pan; bake 45-50 minutes until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to rack to cool completely. Meanwhile, in medium size bowl mix at medium speed, beat cream cheese, powdered sugar, 2 tablespoons milk and vanilla until blended and smooth; remove 1 tablespoon to small bowl. To mixture in medium bowl, add cocoa powder and remaining 1-2 tablespoons milk; beat until smooth and of proper consistency for glazing. Spoon chocolate glaze over top of cooled cake so glaze drips randomly down sides; drizzle plain glaze over chocolate to serve. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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