Total Time
55mins
Prep 20 mins
Cook 35 mins

I love chocolate and orange together.This cake is really moist and yummy, because of the addition of sour cream.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Line two 9inch cake pans with waxed paper and grease. In a bowl, mix the cocoa and 3/4 cup boiling water until smooth. Set aside.
  2. With an electric mixer, cream the butter and sugar until ight and fluffy. Add the eggs, one at a time, beating well.
  3. When the cocoa mixture is lukewarm, stir into the butter mixture.
  4. Sift together the flour, baking saoda and baking powder twice. Fold into the cocoa mixture in three batches, alternating with the sour cream.
  5. Pour into the pans. Bake until the cakes pull away from the pan 30-35 minutes. Let stand for 15 minutes in pans, then remove from pans, cool on wire rack.
  6. Thinly slice the orange rind strips. Blanch in boiling water, 1 minute.
  7. For the frosting:
  8. Place all ingredients in top of a double boiler or bowl set hot water. With electric mixer, beat until mixture holds soft peaks. Remove from heat and beat until thick enough to spread.
  9. Sandwich the cake with frosting, then spread over the top and sides. Arrange rind on top.

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