True Orange is a new product from the makes of True Lemon and True Lime. The “True” products are little packets of crystallized fruit flavoring that have zero calories, zero carbs and no artificial sweetening. You can use them for baking/cooking, or you can add a packet to your bottled water or tea. They store well in my pantry, and taste as close to the real thing as any other product I’ve ever come across.
Ener-G Egg Replacer mimics what eggs do in recipes, yet contains no eggs. It’s main ingredients are potato starch and tapioca starch flour. It replaces egg whites as well as egg yolks in baking, and one 16 ounce box, which sells for under $7.00, is equal to 100 eggs. For each egg called for in a recipe, you just dissolve 1 1/2 teaspoons of Ener-G Egg Replacer in 2 tablespoons of warm water, and add it to your recipe. How easy is that? Ener-G Egg Replacer is another product that has become a staple in my pantry.
Both of these products work very well together in this recipe. This cake turned out moist and delicious, and the orange and chocolate flavor combination has always been a favorite of mine.
Orange Chocolate Chunk Bundt Cake with Mocha Glaze
3 teaspoons Ener-G Egg Replacer
4 tablespoons warm water
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup butter-flavored shortening
6 packets True Orange
2 tablespoons water
2/3 cup chocolate chunks
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan.
Combine Ener-G Egg Replacer and 4 tablespoons warm water in a glass or small bowl. Stir until well combined. Set aside.
In a large bowl, combine flour, sugar, baking soda and salt. Add milk and shortening. Beat with an electric mixer at medium speed for 4 minutes, or until well blended.
Add egg replacer and beat for an additional 2 minutes. Stir in True Orange and the 2 tablespoons water; mix well. Fold in chocolate chunks.
Pour batter into prepared bundt pan.
Bake for 40 – 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan for 10 minutes. Invert onto serving plate and cool completely.
Drizzle with Mocha Glaze; if desired.
3/4 cup powdered sugar
1 teaspoon instant coffee granules
1-2 tablespoons warm water
In small bowl, dissolve 1 teaspoon instant coffee granules in 1 tablespoon warm water. Stir in powdered sugar until smooth. If necessary, add more water until glaze is easy to spread. Spoon glaze over cake.