Recipes Desserts Fruit Desserts Orange Dessert Recipes Chocolate Clementine Cake 5.0 (1) 1 Review 3 Photos A delicious way to use clementines! Standard boxed yellow cake mix is kicked up with clementines and chocolate in this refreshing and very easy cake! Submitted by BabkaGal Published on April 4, 2019 Save Rate Print Share Close Add Photo 3 3 Prep Time: 25 mins Cook Time: 24 mins Additional Time: 40 mins Total Time: 1 hr 29 mins Servings: 12 Yield: 1 9-inch layer cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Cake: 4 clementines ½ cup water, or as needed 1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®) 3 eggs ½ cup vegetable oil ¼ teaspoon orange extract, or more to taste ¼ teaspoon vanilla extract 1 pinch salt 1 drop red food coloring Frosting: 2 (16 ounce) containers chocolate fudge frosting 1 clementine, peeled and finely chopped 1 clementine, peeled and segmented, or more to taste Directions Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans. Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup. Pour clementine juice into a large bowl. Add zest, cake mix, eggs, oil, orange extract, vanilla extract, salt, and red food coloring. Blend with an electric mixer until batter is smooth, about 2 minutes. Divide batter into greased cake pans and smooth the top. Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 24 to 29 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack, about 30 minutes more. Transfer cakes to a flat surface. Carefully trim the tops of the cakes with a sharp knife to level them; cut each layer in half horizontally. Transfer one cake layer to a serving plate and spread with 1/2 cup of the frosting; top with another cake layer and 1/2 cup of frosting. Scatter chopped clementine over the frosting. Stack and frost third and fourth cake layers. Arrange clementine wedges around the perimeter of the top layer. Editor's Note: The quantities of eggs, oil, and water for this cake mix are based on the particular brand mentioned. Follow instructions on the box if using a different brand. I Made It Print Nutrition Facts (per serving) 569 Calories 28g Fat 80g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 569 % Daily Value * Total Fat 28g 36% Saturated Fat 7g 33% Cholesterol 47mg 16% Sodium 405mg 18% Total Carbohydrate 80g 29% Dietary Fiber 2g 5% Total Sugars 63g Protein 4g 9% Vitamin C 9mg 10% Calcium 75mg 6% Iron 2mg 11% Potassium 251mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.