Directions: |
Directions:Grease and flour two 9x1.5-inch or two 8x1.5-inch round baking pans. Combine flour, baking powder, salt, and baking soda. Set aside. In a large bowl beat margarine or butter with an electric mixer on medium to high speed till softened. Beat in sugar and vanilla till combined. Add eggs, one at a time, beating well after each. Combine milk and orange juice. Alternately add flour mixture and milk mixture, beating on low to medium speed after each addition just till combined. Stir in finely shredded orange peel. Pour into prepared pans.
Bake in a 350 degree oven for 30 to 35 minutes or till a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks Fill and frost cake with Chocolate Velvet Frosting. If desired, pipe decorative borders around top and bottom of cake and sprinkle cake with orange peel shreds. Store covered in refrigerator. Serves 12.
Chocolate Velvet Frosting:
Beat together 1/4 cup water and 3 egg yolks. In top of double boiler placed over boiling water (upper pan should not touch the water), melt one 12 oz package (2 cups) semi-sweet chocolate pieces. Using a wire whisk, stir yolk mixture all at once into chocolate. Cook and stir for about 5 minutes until smooth and slightly thickened. Remove from heat and cool to room temperature. In a large bowl beat 1 cup margarine or butter with an electric mixer on medium to high speed till softened. Gradually beat in 1 1/4 cups sifted
powdered sugar and 1 1/2teaspoons, vanilla till well mixed. Beat in cooled chocolate mixture. Beat till smooth and creamy. If frosting is too soft, chill just until stiff enough to spread; beat before using. |
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