Ingredients
12
12 servings
- •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
- •2 (16 ounce) containers chocolate fudge frosting
- •1 clementine, peeled and finely chopped
- •1 clementine, peeled and segmented, or more to taste
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 569
- Carbohydrate: 80g
- Fat: 28g
- Fiber: 2g
- Protein: 4g
- Sugar: 63g
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