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 cup all-purpose flour
3/4 teaspoons freshly grated orange peel
1/4 teaspoon orange extract
ORANGE BUTTERCREAM FROSTING (Recipe follows)
Heat oven to 350 degrees F. Grease 3 8-
or 9- inch round baking pans; line with wax paper.
In small bowl, stir together cocoa and water until smooth; set
aside.
In large mixing bowl, beat butter, shortening, sugar, salt and
vanilla until well blended.
Add eggs; beat well.
Stir 1 /12 t. baking soda into 1 c. buttermilk; add to butter
mixture alternately with flour.
In small bowl, measure 1 2/3 c. batter; stir in remaining 1/8
t. baking soda and 3 T. 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 - 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 (recipe follows).
Top with orange layer; spread with frosting.
Top with remaining chocolate layer; frost top and sides of cake.
10 - 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
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
4 to 6 Tablespoons milk
In large mixer bowl, beat butter, 1 c. powdered
sugar, orange peel and vanilla until creamy. Add remaining powdered
sugar alternately with milk, beating to spreading consistency.