Chocolate-Orange Cream Cake
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 |
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 |
All times are GMT +1. The time now is 10:50 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter