Cake: 2 c Granulated sugar
1 3/4 c All-purpose flour
3/4 c Cocoa
1 1/2 ts Baking powder
1 ts Salt
2 Eggs
1 c Milk
1/2 c Crisco oil
1 1/2 ts Vanilla extract
1 c Boiling water
Frosting: 1/2 c Golden crisco shortening
4 c Sifted icing sugar
1 tb Grated orange rind
2 tb Orange juice
2 tb Cream or milk; (2 to 3)
Orange zest to decorate 1. Preheat oven to 350F (180C).
2. Combine first 6 ingredients in large bowl. Add eggs,
milk, oil and vanilla extract. Beat at medium speed of electric mixer for 2 minutes, or until smooth. 3. Stir in boiling water. Mix well. Pour batter into two
8-inch or 9-inch round cake pans, dividing evenly.
4. Bake at 350F (180C) for 35 – 40 minutes, or until
toothpick inserted in centre come out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack. Frosting: 5. Beat all ingredients together until smooth and creamy,
adding enough cream to make a smooth spreading consistency. Spread frosting between layers and on top and sides of cake. Decorate with orange zest. Hint: A little orange liqueur in the icing and drizzle over the cake layers before frosting makes a wonderful special occasion dessert. Freezing: Excellent —–