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Chocolate Clementine Cake

Rated as 5 out of 5 Stars

"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!"
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1 h 29 m servings 569
Original recipe yields 12 servings (1 9-inch layer cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
  2. Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup; add enough water to reach 1 cup.
  3. 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.
  4. 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.
  5. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 569 calories; 27.8 80.1 4.3 47 405 Full nutrition

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My grandson loves clementines and asked for a clementine cake for his birthday. I didn't think there was such a thing, but I found it here. I only added the zest of one clementine and used 2 c...