Orange And Chocolate Cake |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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this recipe had two cake flavors 2 layers are chocolate and one layer is orange... the frosting is an orange buttercream.... the recipe and the photo are courtesy of Hersheys... Ingredients:
1/2 cup hershey's cocoa |
1/2 cup boiling water |
1/4 cup (1/2 stick) butter or margarine, softened |
1/4 cup shortening |
2 cups sugar |
1/8 teaspoon salt |
1 teaspoon vanilla extract |
2 eggs |
1-1/2 teaspoons plus 1/8 teaspoon baking soda, divided |
1 cup plus 3 tablespoons buttermilk or sour milk, divided |
1-3/4 cups all-purpose flour |
3/4 teaspoon freshly grated orange peel |
1/4 teaspoon orange extract |
orange buttercream frosting |
2/3 cup butter or margarine, softened |
6 cups powdered sugar, divided |
2 teaspoons freshly grated orange peel |
1-1/2 teaspoons vanilla extract |
4 to 6 tablespoons milk |
Directions:
1. 1. Heat oven to 350°F. Grease three 8- or 9-inch round baking pans; line with wax paper.
2. 2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, shortening, sugar, salt and vanilla in large bowl until well blended. Add eggs; beat well. Stir 1-1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour.
3. 3. Measure 1-2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan. Stir cocoa mixture into batter; divide evenly between remaining two prepared pans.
4. 3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully peel off wax paper. Cool completely.
5. 4. Place one chocolate layer on serving plate; spread with ORANGE BUTTERCREAM FROSTING. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake. 10 to 12 servings.
6. *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup; use 1/2 teaspoon white vinegar plus milk to equal 3 tablespoons.
7. ........................................................
8. ORANGE BUTTERCREAM FROSTING
9. Beat butter, 1 cup powdered sugar, orange peel and vanilla in large bowl until creamy. Add remaining powdered sugar alternately with milk, beating to spreading consistency. If necessary, add additional milk, 1/2 teaspoon at a time, to get desired spreading consistency. About 3 cups frosting.
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