Orange-Brownie Torte

Orange-Brownie Torte
Servings: 16 Prep 10 mins Bake 350°F 25 mins


  • 1 large orange
  • 1 21 ounce box family-style brownie mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups milk
  • 1 envelope whipped topping mix (1.3 ounces; from a 2.6-ounce package)
  • 1 3.4 ounce package instant vanilla pudding mix
  • Orange food coloring
  • 1 15 ounce can mandarin oranges in light syrup

Make It


1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Remove peel from orange with a zester, avoiding pith (about 2-1/2 teaspoons zest). Juice the orange (about 1/3 cup juice).

2. In large bowl, blend brownie mix, eggs, 2 teaspoons of the orange peel, orange juice and oil until well combined, about 1 minute. Divide between prepared pans.

3. Bake at 350 degrees F for 25 minutes, or until toothpick inserted at edge of pan comes out clean. Cool in pans on racks 5 minutes. Invert layers on racks; cool completely.


4. In medium-size bowl, beat milk, whipped topping mix and pudding mix on low speed until blended. Increase speed to high; beat 4 minutes or until soft peaks form. Stir in a drop of food coloring and remaining 1/2 teaspoon orange zest.

5. Place one layer on serving platter. Spread with 3/4 cup frosting. Drain mandarin oranges; pat dry. Arrange 3/4 cup orange segments over frosting. Top with second brownie layer. Spread remaining frosting on top and sides of torte. Decoratively place remaining orange segments on top. Refrigerate 1 hour before serving.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 301, Fat, total (g): 13, chol. (mg): 47, sat. fat (g): 3, carb. (g): 42, fiber (g): 1, pro. (g): 3, sodium (mg): 371, Percent Daily Values are based on a 2,000 calorie diet.