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Chocolate-Orange Cream Cake

Yield Makes 12 servings


  • 1/2 cup cocoa
  • 1/2 cup boiling water
  • 2/3 cup shortening
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 teaspoon orange extract
  • Cream Filling
  • Orange Frosting
  • Garnishes: orange slices, chocolate and orange curls

How to Make It

  1. Stir together cocoa and 1/2 cup boiling water in a small bowl. Set aside.

  2. Beat shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.

  3. Combine flour, baking soda, and salt. Add flour mixture to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in cocoa mixture and orange extract. Pour batter into 3 greased and floured 8-inch round cakepans.

  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks.

  5. Spread Cream Filling between layers to within 1/2 inch of edge. Spread Orange Frosting on top and sides of cake. Garnish with orange slices and chocolate and orange curls, if desired.