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Dutch’s Chocolate Cake with Orange Frosting

For my family’s tree trimming dinner, I brought a dark chocolate Bundt cake topped with an avalanche of orange cream cheese frosting! In the winter, I crave citrus flavors because they seem to brighten the cold, gray days. The recipe for this rich, moist cake is a family favorite that was handed down by my Great Aunt Dutch. I adapted her recipe to replace the sour milk with Greek yogurt, which worked out great. The cake is so delicious that it could be eaten with just a sprinkling of powdered sugar on top or served plain with ice cream.


1-2 tablespoons butter

1-2 tablespoons cocoa powder


1 cup water

½ cup (1 stick) butter

¾ cup cocoa powder

2 cups sugar

¾ cup Greek yogurt

1 tablespoon vanilla

2 eggs

2 cups flour

1 tablespoon baking soda

¼ teaspoon salt (or ½ teaspoon if you use UNsalted butter)


4 ounces cream cheese, room temperature

2 tablespoons butter, room temperature

1 teaspoon orange zest

2 tablespoons orange juice

½ teaspoon vanilla

1-1 ½ cups powdered sugar


  • Preheat oven to 350° Fahrenheit.

  • Prepare your cake pan (one Bundt, one 9" round or one 8" square). Well grease the pan with butter and lightly dust with cocoa powder. Or, line with parchment paper.


  • In a large bowl, whisk together the cocoa powder and sugar.

  • In a sauce pan, heat the water and butter until the butter melts. Pour into the cocoa/sugar mixture. Mix well.

  • In a small bowl, beat together the Greek yogurt, eggs and vanilla. Slowly add to the large bowl.

  • Sift in the flour, baking soda and salt. Combine well.

  • Tip the batter into the prepared cake pan.

  • Bake around 40 minutes. You know the cake is done when an inserted wooden skewer comes out clean.

  • Cool 10-15 minutes before removing the cake from the pan.

  • Cool completely before frosting.


  • Beat cream cheese, butter, orange zest, orange juice and vanilla until creamy.

  • Gradually add powdered sugar; beating after each addition. Stop adding sugar when you get the desired consistency. Use less sugar for a thinner frosting that rolls down the sides of the cake.

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