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

Orange & Chocolate Layer 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 - divided use
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 extract

 

Orange 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

1. Heat oven to 350°F (175°C). Grease three 8 or 9-inch round baking pans; line bottoms of pans with parchmentor wax paper.
2. For Cake: In a small bowl, mix together cocoa and water until smooth; set aside.
3. In a large bowl, beat butter, shortening, sugar, salt and vanilla until fluffy. Add eggs and beat to blend well.
4. In a small bowl mix together 1 1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour.
5. Measure 1 2/3 cups batter into a small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan.
6. Stir cocoa mixture into remaining batter and divide evenly between the remaining two prepared pans.
7. 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 paper. Cool completely.
8. For Orange Buttercream Frosting: In a large bowl, beat butter, powdered sugar, orange peel, vanilla and milk in large bowl to spreading consistency.
9. To Assemble: Place one chocolate layer on serving plate; spread with frosting. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake.

Makes 12 servings.

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

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