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Orange Bon Bon Cake

An orange cake recipe, made with orange juice, shortening, and other ingredients.

Cake:
1/2 cup shortening
1/4 cup butter, room temperature
3/4 teaspoon salt
grated rind of 1 orange
1 1/2 cups sugar
3 eggs
3 teaspoons baking powder
3 cups sifted flour
juice of 1 medium-sized orange
2 tablespoons lemon juice
water

Frosting:
2 teaspoons finely grated orange rind
6 tablespoons orange juice
1 tablespoon shortening
2 tablespoons butter, room temperature
1/8 teaspoon salt
4 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
2 to 3 tablespoons whipping cream, scalded

Cake:
Combine shortening, salt and grated orange rind. Add sugar gradually and cream until light and fluffy.

Add eggs, one at a time, beating thoroughly after each addition. Add baking powder to flour and sift 3 times.

Combine orange juice and lemon juice in a 1-cup measure; add water to make 1 cup.

In small batches, add flour to creamed mixture, alternating with fruit juice mixture, beating after each addition until smooth.

Pour batter into two greased and floured 9-inch layer cake pans. Bake at 375° for 25 to 30 minutes.

Spread frosting (instructions below) between layers and over top and sides of cake.

Frosting:
Let orange peel stand in orange juice for 10 minutes, then strain.

Cream shortening, butter and salt together. Add 1/2 cup sugar gradually, creaming until light and fluffy. Add melted chocolate and blend. Add remaining sugar, alternating with orange juice mixture; beat until smooth. Add just enough cream to make a nice spreading consistency, beating well.

Makes enough frosting to cover tops and sides of two 9-inch layers.