Average Rating: 3.791666TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 12-16 servings.Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/4 cup baking cocoa
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 1 tablespoon grated orange zest
- 10 drops yellow food coloring
- 6 drops red food coloring
FROSTING:- 9 ounces cream cheese, softened
- 5-3/4 cups confectioners' sugar
- 2 tablespoons whole milk
- 8 drops yellow food coloring
- 6 drops red food coloring
GLAZE:- 3 ounces semisweet chocolate
- 1/3 cup heavy whipping cream
- Candy corn for garnish
Instructions
- 1. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter.
- 2. Pour into a greased and floured 9-in. round baking pan. Add orange extract, zest and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks.
- 3. In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each.
- 4. Microwave chocolate and cream on high 1-1/2 minutes or until blended, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn.
Nutrition Facts
1 each: 529 calories, 18g fat (10g saturated fat), 99mg cholesterol, 307mg sodium, 89g carbohydrate (67g sugars, 1g fiber), 6g protein.
