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