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Posted to alt.food.recipes
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Chocolate-Orange Cream Cake
"Duckie ®" > wrote in message
...
> Chocolate-Orange Cream Cake
>
> I would not exactly call this a "family" recipe, but it certainly is
> good. In addition to the other decorations, I put half of an orange
> slice in a sort of wagon wheel around the bottom of the cake.
>
> Ingredients:
>
> 1/2 cup Dutch process cocoa*
> 1/2 cup boiling water
> 2/3 cup shortening
> 1 3/4 cups sugar
> 4 large eggs
> 1 1/2 cups buttermilk
> 1 1/2 teaspoons baking soda
> 1/4 teaspoon salt
> 2 1/2 cups all-purpose flour
> 1 teaspoon orange extract
> Cream Filling (recipe follows)
> Grand Marnier Frosting (recipe follows)
>
> Preparation:
>
> Preheat oven to 350 degrees F.
>
> Grease 3, 8 or 9-inch round cake pans, line with wax paper (I use
> parchment). Grease and flour wax paper and sides of pans. Set aside
>
> Combine cocoa and boiling water in a small bowl, stir until smooth.
> Set aside.
>
> Beat shortening at medium speed with an electric mixer until creamy;
> gradually add sugar, beating until light and fluffy (about 5 minutes).
> Add eggs, 1 at a time, beating after each addition.
>
> Combine buttermilk, soda and salt. Add flour to shortening mixture
> alternately with buttermilk mixture, beginning and ending with flour.
> Beat at low speed after each addition until blended. Stir in cocoa
> mixture and orange extract. Beat 2 more minutes. Pour batter into
> prepared pans. Bake for 25 minutes or until a wooden pick inserted in
> center comes out clean. Let cake layers cool in pans 10 minutes,
> remove from pans. Peel off wax paper and let layers cool 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 desired
> with orange slices and curls and chocolate ribbons.
>
> *We prefer Dutch 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).
>
> Note: To make the orange curl garnish for the cake, use a citrus
> peeler to peel strips of rind from an orange, or peel 1 orange with a
> knife, leaving white pith on fruit. Cut orange rind into long, thin
> strips. Wrap rind strips tightly around a pencil to create curls.
> Freeze briefly, then remove orange rind strips from pencil.
>
> Cream Filling
>
> Ingredients:
>
> 2 tablespoons all-purpose flour
> 1/4 cup milk, plus 1 tablespoon
> 1/4 cup shortening
> 2 tablespoons butter, softened
> 1/2 teaspoon orange extract
> 1/8 teaspoon salt
> 2 cups powdered sugar, sifted
>
> Preparation:
>
> Combine flour and milk in a small saucepan; cook over low heat,
> stirring constantly with a wire whisk, 3 minutes or until mixture
> resembles a soft frosting and is thick enough to hold its shape. (Do
> not boil.) Remove from heat; let cool.
>
> Beat shortening and butter at medium speed with an electric mixer
> until creamy, add flour mixture, orange extract and salt, beating
> well. Gradually add sugar, beating at high speed 4 to 5 minutes or
> until fluffy.
>
> Grand Marnier Frosting
>
> Ingredients:
>
> 1/2 cup butter, softened
> 3 1-ounce squares unsweetened chocolate, melted
> 1/4 cup Grand Marnier
> 1/4 cup whipping cream
> 1/8 teaspoon salt
> 2 cups powdered sugar, sifted
>
> Preparation:
>
> Beat butter at medium speed with an electric mixer until creamy. Add
> chocolate, Grand Marnier, whipping cream and salt, beat well.
> Gradually add sugar, beating at high speed for 5 minutes or until
> spreading consistency.
>
> Source: Chef2Chef Forum Member, Billy J Cotton, adapted from a recipe
> by Southern Living
>
>
> ~~
>
> MySpace URL:
>
> http://www.myspace.com/duckie067
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