Orange-Chocolate Cake

Nonstick spray coating
Unsweetened cocoa powder
1 package 2-layer-size devil's food cake mix
1  8-ounce carton plain low-fat or nonfat yogurt
2 tablespoons finely shredded Florida Orange Peel (set aside)
1/2 cup Florida Orange Juice
1/2 cup water
1 egg
2 egg whites
2 tablespoons cooking oil
1 teaspoon ground cinnamon
Chocolate Icing
Orange Icing

In a large mixing bowl combine cake mix, yogurt, orange juice, water, egg, egg whites, cooking oil, and cinnamon.  Beat with an electric mixer on low speed for 4 minutes.  Stir in orange peel.  Pour into prepared pan.

Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13"x9"x2" baking pan or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove cake from tube pan or leave in 13"x9"x2" pan;  cool completely.  Drizzle icings over cake. Makes 12 servings.

CHOCOLATE ICING:  In a small bowl combine 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 2 teaspoons Florida Orange Juice, and 1/4 teaspoon vanilla.  Stir in enough additional Florida Orange Juice to make a drizzling consistency.  Makes about 2 tablespoons.

ORANGE ICING:  In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla.  Stir in enough additional Florida Orange Juice to make a drizzling consistency.  Makes about 2 tablespoons.

NUTRITION FACTS PER SERVING:  251 cal., 4 g pro., 44 g carbo., 8 g total fat (1 g sat. fat), 19 mg cholesterol, 0 g dietary fiber, 389 mg sodium.  Daily value:  8% vit. C, 10% riboflavin, 18% calcium.