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Orange & Chocolate Layer Cake recipe

This makes an impressive, three layer cakewith its contrasting colors and flavors.The top and bottom layersof the cake are chocolate and the middle layer is orange, allwrapped up with an orange-scented buttercream frosting.

Recipe: Orange & ChocolateLayer Cake

Cake:1/2 cup unsweetened cocoa powder
1/2 cup boiling water
1/4 cup butter, softened
1/4 cup vegetable shortening
2 cups granulated sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1 1/2 teaspoons plus 1/8 teaspoon baking soda – divideduse
1 cup plus 3 tablespoons buttermilk – divided use*
1 3/4 cups all-purpose flour
3/4 teaspoon freshly grated orange peel
1/4 teaspoon orange extractOrange Buttercream Frosting:2/3 cup butter, softened
6 cups powdered sugar – divided use
2 teaspoons freshly grated orange peel
1 1/2 teaspoons vanilla extract
5 to 6 tablespoons milk

  • Heat oven to 350°F (175°C). Greasethree 8 or 9-inch round baking pans; line bottoms of pans withparchmentor wax paper.
  • For Cake: In a small bowl, mix togethercocoa and water until smooth; set aside.
  • In a large bowl, beat butter, shortening,sugar, salt and vanilla until fluffy. Add eggs and beat to blendwell.
  • In a small bowl mix together 1 1/2 teaspoonsbaking soda into 1 cup buttermilk; add to butter mixture alternatelywith flour.
  • Measure 1 2/3 cups batter into a smallbowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoonsbuttermilk, orange peel and orange extract. Pour into one preparedpan.
  • Stir cocoa mixture into remaining batterand divide evenly between the remaining two prepared pans.
  • Bake 25 to 30 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes; removefrom pans to wire racks. Carefully peel off paper. Cool completely.
  • For Orange Buttercream Frosting: In alarge bowl, beat butter, powdered sugar, orange peel, vanillaand milk in large bowl to spreading consistency.
  • To Assemble: Place one chocolate layeron serving plate; spread with frosting. Top with orange layer;spread with frosting. Top with remaining chocolate layer; frosttop and sides of cake.

    Makes 12 servings.

    *Or use 1 tablespoon white vinegar plusmilk to equal 1 cup; use 1/2 teaspoon white vinegar plus milkto equal 3 tablespoons.


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