Orange-Chocolate Cake (12-14)
1/4 lb. melted sweet butter
2 eggs
2 c. sugar
2 c. sifted flour
1 1/3 c. boiling water
4 oz. melted semisweet chocolate
2 tsp. baking powder
2 tsp. soda
1 tsp. orange extract
Filling:
1/4 lb. softened sweet butter
1 lb. powdered sugar
8 oz. melted semisweet chocolate
3 Tbsp. orange juice
3/4 tsp. orange extract
Frosting and Assembly:
1/4 lb. softened sweet butter
1 lb. powdered sugar
3 Tbsp. orange juice
2 Tbsp. grated orange peel
1/2 tsp. orange extract
Beat first 3 with mixer 2 min. Add flour and boiling water a little at a time, beating well after each addition. Beat 2 min. longer. Add next 4 and beat 2 min. longer. Pour into 2 buttered and floured 9” cake pans. Bake at 325F 50 min. Turn out and cool completely. Combine filling ingredients with electric mixer until well combined and creamy. Mix frosting ingredients with electric mixer until creamy and well blended. Slice each cake layer in half. Place 1 layer on serving plate and spread with 1/3 of filling. Continue layering. Chill cake before spreading top and sides with frosting.
Source: The Washington Opera, John F Kennedy Center for the Performing Arts, “The Washington Cookbook: A Tasteful Tour of the Nation’s Capital,” 1982
1/4 lb. melted sweet butter
2 eggs
2 c. sugar
2 c. sifted flour
1 1/3 c. boiling water
4 oz. melted semisweet chocolate
2 tsp. baking powder
2 tsp. soda
1 tsp. orange extract
Filling:
1/4 lb. softened sweet butter
1 lb. powdered sugar
8 oz. melted semisweet chocolate
3 Tbsp. orange juice
3/4 tsp. orange extract
Frosting and Assembly:
1/4 lb. softened sweet butter
1 lb. powdered sugar
3 Tbsp. orange juice
2 Tbsp. grated orange peel
1/2 tsp. orange extract
Beat first 3 with mixer 2 min. Add flour and boiling water a little at a time, beating well after each addition. Beat 2 min. longer. Add next 4 and beat 2 min. longer. Pour into 2 buttered and floured 9” cake pans. Bake at 325F 50 min. Turn out and cool completely. Combine filling ingredients with electric mixer until well combined and creamy. Mix frosting ingredients with electric mixer until creamy and well blended. Slice each cake layer in half. Place 1 layer on serving plate and spread with 1/3 of filling. Continue layering. Chill cake before spreading top and sides with frosting.
Source: The Washington Opera, John F Kennedy Center for the Performing Arts, “The Washington Cookbook: A Tasteful Tour of the Nation’s Capital,” 1982
