Orange Cocoa Cake

Orange Cocoa Cake

  • PRINT

SKILL LEVEL : expertPREP TIME : 23  Minutes

Ingredients

  Amount Per Serving % DV *
Calories620
Calories from Fat170
Total Fat20 g31% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium360 mg15% DV
Total Carbohydrates115 g38% DV
Dietary Fiber1.0 g4% DV
Sugars94 g
Protein5 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories620
Calories from Fat170
Total Fat20 g31% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium360 mg15% DV
Total Carbohydrates115 g38% DV
Dietary Fiber1.0 g4% DV
Sugars94 g
Protein5 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg4% DV
Iron10% DV
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 cup water boiling
  • 1/4 cup butter or margarine (1/2 stick) , softened
  • 1/4 cup shortening
  • 2 cups sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/2 teaspoons baking soda plus 1/8 teaspoon , divided
  • 1 cup buttermilk or sour milk plus 3 tablespoons , 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.
  • 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 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.
  • *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 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. If necessary, add additional milk, 1/2 teaspoon at a time, to get desired spreading consistency. About 3 cups frosting.
Ingredients sitting on a table

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