Ingredients Jump to Instructions ↓

  1. 1/2 cup HERSHEY'S Cocoa

  2. 1/2 cup boiling water

  3. 1/4 cup butter or margarine, softened

  4. 1/4 cup vegetable shortening

  5. 2 cups granulated sugar

  6. 1/8 teaspoon salt

  7. 1 teaspoon vanilla extract

  8. 2 large eggs

  9. 1 1/2 teaspoons plus 1/8 teaspoon baking soda - divided use

  10. 1 cup plus 3 tablespoons buttermilk or sour milk - divided use*

  11. 1 3/4 cups all-purpose flour

  12. 3/4 teaspoon freshly grated orange peel

  13. 1/4 teaspoon orange extract Orange Buttercream Frosting (recipe follows) Orange Buttercream Frosting :

  14. 2/3 cup butter or margarine, softened

  15. 6 cups powdered sugar - divided use

  16. 2 teaspoons freshly grated orange peel

  17. 1 1/2 teaspoons vanilla extract

  18. 4 to 6 tablespoons milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). 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. 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. Place one chocolate layer on serving plate; spread with Orange Buttercream Frosting. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake. 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.


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