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)

1. Heat oven to 350°F (175°C). Grease three 8 or 9-inch round baking pans; line with wax paper.
2. Stir together cocoa and water in small bowl until smooth; set aside.
3. Beat butter, shortening, sugar, salt and vanilla in large bowl until well blended. Add eggs; beat well.
4. Stir 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 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 batter; divide evenly between 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 wax paper. Cool completely.
8. 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

1. Beat butter, 1 cup powdered sugar, orange peel and vanilla in large bowl until creamy.
2. 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.