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Ingredients

4 clementines ½ cup water, or as needed 1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®) 3 eggs ½ cup vegetable oil ¼ teaspoon orange extract, or more to taste ¼ teaspoon vanilla extract 1 pinch salt 1 drop red food coloring 2 (16 ounce) containers chocolate fudge frosting 1 clementine, peeled and finely chopped 1 clementine, peeled and segmented, or more to taste

Nutrition Info

569.2 calories carbohydrate: 80.1 g cholesterol: 47.2 mg fat: 27.8 g fiber: 1.5 g protein: 4.3 g saturatedFat: 6.6 g servingSize: - sodium: 404.6 mg sugar: 62.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
Finely grate zest from 2 clementines and set aside. Juice all 4 clementines into a measuring cup, add enough water to reach 1 cup.
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.
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.
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.

1 9-inch layer cake

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!