Orange Cocoa Cake
Details
- Timing
- Timing
- Total:
- Bake:
- 27 Min.
- Prep:
- 45 Min.
- Skill Level:
- Expert
- Yields:
- 1 cake
Your guests will be so impressed by this cake! Alternating layers of cocoa and orange cake (two flavors that pair so well together) in between orange buttercream make this recipe truly special. The chocolate layers of this cake are moist and flavored by rich HERSHEY'S Cocoa. The orange layers are bright and citrusy thanks to the use of freshly grated orange peel. And like good friends, the different flavors in this Orange Cocoa Cake bring out the best in each other. Orange you glad you found this recipe?! For another dessert combining fruit and chocolate, try this Chocolate Apricot Cake.
Ingredients & Directions
- Prep Time
- 45 minutes
- Bake Time
- 27 minutes
- Cool Time
- 2 hours 10 minutes
Ingredients
-
1/2 cup
-
1/2 cupboiling water
-
1/4 cupbutter or margarine (1/2 stick), softened
-
1/4 cupshortening
-
2 cupssugar
-
1/8 tspsalt
-
1 tspvanilla extract
-
2eggs
-
1 1/2 tspsbaking soda plus 1/8 teaspoon, divided
-
1 3/4 cupsall-purpose flour
-
1 cupbuttermilk or sour milk plus 3 tablespoons, divided*
-
Orange Buttercream Frosting
-
2/3 cupbutter or margarine, softened
-
6 cupspowdered sugar, divided
-
2 tspsfreshly grated orange peel
-
1 1/2 tspsvanilla extract
-
4 to 6 Tbspsmilk
Step-By-Step Directions
Oven
Round Pans
Wax Paper
Mixing Bowls
Mixer
Measuring Cups
Wire Rack
Serving Plate
Heat oven to 350°F. Grease three 8- or 9-inch round baking pans; line with wax paper.
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.
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.
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.
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.
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.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (192g)Amount per servingCalories620% Daily Value*Total Fat 20g 26%Saturated Fat 10g 50%Trans Fat 0.5gCholesterol 75mg 25%Sodium 370mg 16%Total Carbohydrates 115g 42%Dietary Fiber 0g 0%Total Sugars 94gIncludes 92g Added Sugar 184%Protein 5gVitamin D 0 0%Calcium 46mg 4%Iron 2mg 10%Potassium 77mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
