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Home > Recipes > Orange Cocoa Cake

Orange Cocoa Cake Recipe

Orange Cocoa Cake
  • Expert

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Cakes x Frostings x Expert x HERSHEY’S Cocoa x Birthday x Kwanzaa x
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Prep Time:
23 Minutes
Skill Level:
Advanced

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

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.

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. 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

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.

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  • 5 stars

    3/26/2013

    This cake is out of this world, it is delicious !!! Made it for Christmas and there was none left with very few guests.

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