Diana's Desserts - www.dianasdesserts.com
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Orange Cocoa Cake
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) |
| Servings: 10-12 |
| Comments: A delightful looking and tasting layer cake celebrating the joyous holiday, Kwanzaa. A very lovely cake for this very special holiday, or serve this delicious cake for any special celebration during the year. |
Ingredients:  1/2 cup unsweetened cocoa powder 1/2 cup boiling water 1/4 cup (1/2 stick) butter or margarine, softened 1/4 cup 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 (bicarbonate of soda), divided 1 cup plus 3 tablespoons buttermilk or sour milk, divided* (see note below) 1-3/4 cups all-purpose flour 3/4 teaspoon freshly grated orange peel 1/4 teaspoon orange extract ORANGE BUTTERCREAM FROSTING (see recipe below) |
| Instructions: 1. Heat oven to 350 degrees F (180 C). Grease three 8 or 9-inch (20cm or 23cm) round baking pans; line with wax paper. 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. 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. 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. 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. *Note 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. Makes 10 to 12 servings 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 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. |
| Source: Hershey's Kitchens |
| Date: November 7, 2003 |
Reviews
Reviewer: Pat
Rating:
Review:
Very good and pretty.
Rating:
Review:
Very good and pretty.