- 2-1/2 C sifted AP flour
- 2 tsp fine salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 C cocoa powder
- 1 TBL red food coloring
- 1-1/2 TBL water
- 2 sticks butter, softened
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- Juice and zest from two oranges
- 1 cup low-fat buttermilk
INGREDIENTS FOR THE ICING
- 1 stick butter, softened
- 1 pound cream cheese, at room temperature
- 4 C sifted powdered sugar
- 2 TBL whole milk
STEP BY STEP
- Preheat the oven to 350°F
MAKING THE CAKE
- Coat 2 (9-inch) round cake pans with Crisco
- Add 2 TBL flour to the pans, and shake to spread it around
- Discard any leftovers
- Set pans aside
- Sift your flour, salt, baking powder, and baking soda together, then set aside
- Cream together your butter, cocoa, sugar, eggs, vanilla, orange juice and zest, food coloring and water
- Add in small increments, mixing well in between
- On low speed mix your flour and buttermilk, starting and ending with the flour.
- Do not overmix, or your batter will become tough.
- Divide the batter into your two cake pans.
- Smooth the top with a spoon
- Bake about 30 minutes, or until a toothpick comes out clean
- Remove from the oven and let the cake pans cool for 10 minutes.
- Slide a butter knife around the edges and turn the cake out onto the cooling rack.
- Let cool for at least an hour
PREPARING THE ICING
- Beat room temperature butter in a large bowl for about 30 seconds
- Add the cream cheese and beat another minute.
- Reduce the speed and add the powdered sugar a spoonful at a time, mixing for 30 seconds between each spoonful.
- If the frosting is too stiff, add a spoonful of milk and beat for 30 seconds until it is just right
ASSEMBLING YOUR CAKE
- Cut the puffy top off what will be your bottom layer.
- Spread 1 cup of the icing onto the cake layer, using an offset spatula
- Work from the center to the outside
- Add more icing if necessary
- Set the second cake layer on top of the first and ice the second layer
- Ice the sides of the cake
- If the sides are crumbly, paint a thin layer of icing on the side to create a base. Refrigerate for 30 minutes, then add a layer of icing on top of the first stabilization layer.
- If you plan on eating it that day, store the cake at room temperature beneath a cake cover
If this is for another day, store it in the fridge for up to three days covered in plastic wrap.
- Remove from refrigerator one hour before serving.
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