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Instructions |
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Mix cake according to directions on box. Add 1/2 teaspoon
orange extract if you do not want to use alcohol in cake. Bake
in two 9 inch layer pans lined with wax paper, buttered and
dusted with flour before use. Let cool 10 minutes after baking,
then remove cake from pans and allow to cool completely.
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Meanwhile prepare the frostings for the filling and the outside.
Zest and juice the orange. Put 3 cups of powdered sugar and
4 tablespoons soft butter plus 1 teaspoon orange zest in a
mixing bowl. Add 2 tablespoons orange juice and blend with a
mixer on medium speed. Add more orange juice as needed to
make a soft frosting. Set aside.
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Melt 3 ounces baking chocolate. Put 5 cups powdered sugar
and 6 tablespoons softened butter in a mixing bowl. With
beaters going drizzle in melted chocolate and two tablespoons
milk or cream, beating well. Gradually beat in more milk until
frosting is of the right consistency for easy spreading.
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To assemble cake- cut each layer in half. Place one layer on
large round plate. Sprinkle wth a tablespoon of orange liqueur
if you want a boozy cake. Frost top of layer with 1/3rd of the
orange buttercream. Repeat with two more layers of cake.
Top with the last layer of cake. Frost outer surface of cake
with the chocolate buttercream. Decorate as you wish!
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Serving
Suggestions |
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Best if made the day before serving to allow flavors to blend.
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Originally Submitted
12/26/2014
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