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A scrumptious orange-scented
three layer chocolate cake filled and frosted with orange buttercream
frosting.
Orange
Cocoa Cake
- 1/2 cup HERSHEY'S Cocoa
1/2 cup boiling water
1/4 cup butter or margarine, softened
1/4 cup vegetable shortening
2 cups granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 teaspoons plus 1/8 teaspoon baking soda - divided
use
1 cup plus 3 tablespoons buttermilk or sour milk
- divided use*
1 3/4 cups all-purpose flour
3/4 teaspoon freshly grated orange peel
1/4 teaspoon orange extract
Orange Buttercream Frosting (recipe follows)
- Heat oven to 350°F
(175°C). Grease three 8 or 9-inch round baking pans; line
with wax paper.
- 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.
- 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.
- 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.
- 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.
Makes 10 to 12 servings.
*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.
- Orange Buttercream
Frosting:
2/3 cup butter or margarine, softened
6 cups powdered sugar - divided use
2 teaspoons freshly grated orange peel
1 1/2 teaspoons vanilla extract
4 to 6 tablespoons milk
- 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.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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