Cakes

Orange Cocoa Cake

Name: Orange Cocoa Cake Recipe | Hersheyland
Prep time: 45 min
Total time: 210 min
Yield: 1 cake
Ingredients: 1/2 cup HERSHEY'S Cocoa; 1/2 cup boiling water; 1/4 cup butter or margarine (1/2 stick), softened; 1/4 cup shortening; 2 cups sugar; 1/8 tsp salt; 1 tsp vanilla extract; 2 eggs; 1 1/2 tsps baking soda plus 1/8 teaspoon, divided; 1 3/4 cups all-purpose flour; 1 cup buttermilk or sour milk plus 3 tablespoons, divided*; 2/3 cup butter or margarine, softened; 6 cups powdered sugar, divided; 2 tsps freshly grated orange peel; 1 1/2 tsps vanilla extract; 4 to 6 Tbsps milk

Skill Level: Expert

Your guests will be so impressed by this cake! Alternating layers of cocoa and orange cake (two flavors that pair so well together) in between orange buttercream make this recipe truly special. The chocolate layers of this cake are moist and flavored by rich HERSHEY'S Cocoa. The orange layers are bright and citrusy thanks to the use of freshly grated orange peel. And like good friends, the different flavors in this Orange Cocoa Cake bring out the best in each other. Orange you glad you found this recipe?! For another dessert combining fruit and chocolate, try this Chocolate Cherry Upside Down Cake.

Ingredients & Directions

Yields:: 1 cake

Prep:: 45 Min.
Bake:: 27 Min.
Total:

BAKE MODE:

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Ingredients

1/2 cup

HERSHEY'S Cocoa
1/2 cup

boiling water
1/4 cup

butter or margarine (1/2 stick), softened
1/4 cup

shortening
2 cups

sugar
1/8 tsp

salt
1 tsp

vanilla extract
2

eggs
1 1/2 tsps

baking soda plus 1/8 teaspoon, divided
1 3/4 cups

all-purpose flour
1 cup

buttermilk or sour milk plus 3 tablespoons, divided*
Orange Buttercream Frosting
2/3 cup

butter or margarine, softened
6 cups

powdered sugar, divided
2 tsps

freshly grated orange peel
1 1/2 tsps

vanilla extract
4 to 6 Tbsps

milk

READY TO MAKE THIS?

You'll Need 

Oven

Round Pans

Wax Paper

Mixing Bowls

Mixer

Measuring Cups

Wire Rack

Serving Plate

Step-By-Step Directions

Heat oven to 350°F. Grease three 8- or 9-inch round baking pans; line with wax paper.

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, shortening, sugar, salt and vanilla in large bowl until well blended. Add eggs; beat well. Stir 1-1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour.

Measure 1-2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan. Stir cocoa mixture into batter; divide evenly between remaining two prepared pans.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully peel off wax paper. Cool completely.

Beat butter, 1 cup powdered sugar, orange peel and vanilla in large bowl until creamy. Add remaining powdered sugar alternately with milk, beating to spreading consistency. If necessary, add additional milk, 1/2 teaspoon at a time, to get desired spreading consistency. About 3 cups frosting.

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Orange Cocoa Cake

Ingredients & Directions

Ingredients

Step-By-Step Directions

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