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Skill Level: Advanced Prep Time: 23 Minutes

Ingredients

  • 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 cups all-purpose flour
  • 3/4 teaspoon freshly grated orange peel
  • 1/4 teaspoon orange extract
  • ORANGE BUTTERCREAM FROSTING (recipe follows)

Directions

  1. Heat oven to 350°F. 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. 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.
  4. 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.
  5. Place one chocolate layer on serving plate; spread with some of the ORANGE BUTTERCREAM FROSTING. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake. Makes 12 servings.
  6. *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.
  7. ORANGE BUTTERCREAM FROSTING
  8. 2/3 cup butter or margarine, softened
  9. 6 cups powdered sugar, divided
  10. 2 teaspoons freshly grated orange peel
  11. 1-1/2 teaspoons vanilla extract
  12. 4 to 6 tablespoons milk
  13. 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. If necessary, add additional milk, 1/2 teaspoon at a time, to get desired spreading consistency. About 3 cups frosting.