• Preparation Time 15 minutes
  • Baking Time 40 minutes
  • Makes 16 servings
  • Freezing Not Recommended


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  • Cake
  • 2 ¾ cups Robin Hood® Best for Cake & Pastry Flour
  • 1 ½ tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp finely grated orange rind
  • 1 ½ cups granulated sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1 cup Vegetable or Canola Oil
  • 1 1/4 cups plain yogourt
  • 3 tbsp cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • Glaze
  • 3 tbsp Carnation® Fat Free Evaporated Skim Milk
  • 1/3 cup semi-sweet chocolate chips

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease a 10” (4 L) tube pan.
  • Cake: Combine flour, baking powder, baking soda, salt and rind in a medium bowl. Reserve.
  • In a separate large bowl, beat sugar and eggs using an electric mixer, about 2 minutes. Mix in vanilla and oil until blended. Add half the reserved flour mixture, beating until just combined. Add yogourt and remaining reserved flour mixture.
  • Remove 2 cups (500 mL) of the batter into a medium bowl to make chocolate batter. Stir in cocoa until completely combined. Add chocolate chips to vanilla batter.
  • Spread half the vanilla batter into prepared pan. Spoon chocolate batter over top. Top with remaining vanilla batter. Swirl batter with a small knife.
  • Bake in preheated oven 40 minutes or until a toothpick inserted in centre comes out clean. Cool in pan for 30 minutes. Remove to rack to cool completely.
  • Glaze: Heat evaporated milk in microwave safe bowl and pour over chocolate chips. Let sit 5 minutes, then stir until mixture is combined. Drizzle over cooled cake.


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