Recipe: Orange Bon Bon Cake with Chocolate-Orange Frosting for Elaine

ORANGE BON BON CAKE

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
CHOCOLATE-ORANGE FROSTING:
2 teaspoons finely grated orange peel
6 tablespoons orange juice
2 tablespoons butter, room temperature
1 tablespoon shortening
1/8 teaspoon salt
4 cups sifted confectioners' sugar, divided use
2 ounces unsweetened chocolate, melted
2 to 3 tablespoons whipping cream, scalded

CAKE:
Preheat oven to 375 degrees F. Grease and flour two 9-inch layer cake pans.

Combine shortening, butter, 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 prepared pans. Bake at 375 degrees F for 25 to 30 minutes. Cool for a minute or two and turn cakes from pans onto racks to cool completely

CHOCOLATE-ORANGE FROSTING:
Let orange peel stand in orange juice for 10 minutes, then strain.

Cream butter, shortening, and salt together. Add 1/2 cup of the powdered sugar gradually, creaming until light and fluffy. Add melted chocolate and blend.

Add remaining 3 1/2 cups powdered sugar, alternating with orange juice mixture; beat until smooth. Add just enough cream to make a nice spreading consistency, beating well.

Spread frosting between cooled layers and over top and sides of cake.

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