Chocolate Orange Cream Cake
- 1/2 c. Dutch process cocoa*
- 1/2 c. Boiling water
- 2/3 c. Shortening
- 1 3/4 c. Sugar, granulated
- 4 lrg Egg
- 1 1/2 c. Buttermilk
- 1 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 1/2 c. All-purpose flour
- 1 tsp Orange extract
- 1 x recipe Cream Filling
- 1 x recipe Grand Marnier Frosting
- *We prefer dutched cocoa such as Droste in the cake layers for the richest flavor (but the recipe will still taste good if you use Hershey's cocoa).
- Preheat oven to 350 .
- Grease 3, 8-inch round cakepans; line with wax paper. Grease and flour wax paper and sides of pans. Set aside.
- Combine cocoa and boiling water in a small bowl; stir till smooth. Set aside.
- Beat shortening at medium speed with an electric mixer till creamy; gradually add in sugar, beating till light and fluffy (about 5 min). Add in Large eggs, 1 at a time, beating after each addition.
- Combine buttermilk, soda, and salt. Add in flour to shortening mix alternately with buttermilk mix, beginning and ending with flour. Beat at low speed after each addition till blended. Stir in cocoa mix and orange extract. Beat 2 min more.
- Pour batter into prepared pans. Bake for 25 min or possibly till a wooden pick inserted in center comes out clean. Let cake layers cold in pans 10 min; remove from pans. Peel off wax paper, and let layers cold completely on wire racks.
- Spread Cream Filling between layers to within 1/2-inch of edge. Spread Grand Marnier Frosting on sides and top of cake. Garnish, if you like with orange slices and curls, and chocolate ribbons.
- Note: To make the orange curl garnish, use a citrus peeler to peel strips from an orange; or possibly peel an orange with a knife, leaving white pitch on the fruit. Cut orange rind into long, thin strips. Wrap rind strips tightly around a pencil to create curls. Freeze briefely; then remove strips from pencil.
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