Clementine Cake

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Grease and flour a 9 1/2 x 13-inch casserole dish.
3. 3
   In the bowl of a electric mixer fitted with the whisk attachment, combine the water, cake mix, egg whites, 1/2 cup of the clementine juice, the canola oil, and 1 teaspoon of the clementine zest.
4. 4
   Beat on low speed for 30 seconds.
5. 5
   Increase the speed to medium and beat for 2 minutes.
6. 6
   Pour the batter into the prepared casserole dish.
7. 7
   Place the sections from 2 clementines evenly across the top of the batter; gently press down into batter.
8. 8
   Chop the remaining 2 clementines sections and sprinkle over the batter.
9. 9
   Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
10. 10
    Cool for 10 minutes, then remove the cake from the pan and set it on a wire rack to cool completely.
11. 11
    To make the frosting, in a small bowl, beat the butter until light and fluffy.
12. 12
    Add the confectioners sugar, remaining 1/2 teaspoon clementine zest, and 5 teaspoons of clementine juice, and beat with a wire whisk until combined.
13. 13
    If the frosting is too thick to spread, thin it by adding more juice.
14. 14
    Frost the cooled cake.
15. 15
    In a small microwave-safe bowl, melt the chocolate chips and stir until smooth.
16. 16
    Dip the clementine sections for the garnish halfway into the chocolate and allow the excess to drip off.
17. 17
    Place on a waxed paperlined baking sheet; refrigerate until set.
18. 18
    To serve, cut the cake into slices and place one chocolate-dipped clementine section on each slice.