Chocolate Orange Cake

• 2 teaspoons plus 1/3 cup baking cocoa, divided
• 1/3 cup quick-cooking oats
• 2/3 cup reduced-fat sour cream
• 1/3 cup sugar blend
• 2 large eggs
• 3 tablespoons Triple Sec or orange juice
• 2 tablespoons butter, melted
• 5 teaspoons canola oil
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup miniature semisweet chocolate chips
• 2 teaspoons grated orange zest
• 4 ounces reduced-fat cream cheese
• 1/4 cup confectioners' sugar
• 2 teaspoons grated orange zest
• 2 teaspoons orange juice

1. Coat an 8-in. square baking dish with cooking spray and sprinkle with 2 teaspoons cocoa; set aside. Place oats in a small food processor; cover and process until ground. Set aside.
2. In a large bowl, beat the sour cream, sugar blend, eggs, Triple Sec, butter, oil and vanilla until well blended. Combine the flour, ground oats, baking powder, baking soda, salt and remaining cocoa; gradually beat into sour cream mixture until blended. Stir in chocolate chips and orange zest.
3. Transfer to reserved dish. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4. For frosting, in a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, orange zest and juice; beat until smooth. Frost top of cake. Refrigerate leftovers.

baking cocoa, oats, sour cream, sugar blend, eggs, triple sec, butter, canola oil, vanilla, allpurpose, baking powder, baking soda, salt, chocolate chips, orange zest, cream cheese, confectioners, orange zest, orange juice

Taken from www.tasteofhome.com/recipes/chocolate-orange-cake/ (may not work)