University of Illinois Extension
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Frosted Cake
Total : 60 min


  • Cake:
  • 2¼ cups cake flour
  • 2¼ teaspoons baking power
  • 4 tablespoons margarine
  • 1¼ cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon orange peel
  • ¾ cup skim milk
  • Icing:
  • 3 ounces low fat cream cheese
  • 2 tablespoons skim milk
  • 6 tablespoons cocoa
  • 2 cups sifted confectioners sugar
  • ½ teaspoon vanilla extract


  1. Preheat the over to 325ºF.
  2. Grease with small amount of cooking oil or use nonstick cooking oil spray on a 10-inch round pan (at least 2½ inches high).  Powder pan with flour.  Tap out excess flour.
  3. Sift together flour and baking powder.
  4. In a separate bowl, beat together margarine and sugar until soft and creamy.
  5. Beat in eggs, vanilla, and orange peel.
  6. Gradually add the flour mixture alternating with the milk, beginning and ending with flour.
  7. Pour the mixture into the pan.  Bake for 40 to 45 minutes or until done.  Let cake cool for 5 to 10 minutes before removing from the pan.  Let cool completely before icing.
  8. Icing:

  9. Cream together cream cheese and milk until smooth.  Add cocoa.  Blend well.
  10. Slowly add sugar until icing is smooth.  Mix in vanilla.
  11. Smooth icing over top and sides of cooled cake.
Exchange: 3 starch, 1 fat
Carbohydrate Units: 3
Nutrition Facts
Servings per Recipe:
16 servings
 Amount Per Serving
 Calories 228      Calories from Fat 47
% Daily Value 
8% Total Fat 5g
19% Cholesterol   56mg
5% Sodium   131mg
14% Total Carbohydrate   42g
2%   Dietary Fiber   .5g
0%   Sugars   0g
8% Protein   4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: