Chocolate Orange Grove Cake Wfilling And Frosting For Buddy Recipes

ORANGE GROVE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour., For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool., For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.

WACKY CHOCOLATE-ORANGE CAKE WITH ORANGE FROSTING

Steps:

• ---- THE CAKE ----.
• Preheat oven to 350 Fahrenheit.
• Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
• Make 3 holes in the dry ingredients.
• Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
• Pour orange juice over everything and mix well.
• Spread batter evenly in the pan and bake in dish that the batter was mixed in.
• Bake 30 minutes or until center is firm.
• Allow to cool.
• Refrigerate leftovers (if any).
• ---- THE FROSTING ----.
• Combine gelatin, orange juice, and cold water in small saucepan.
• Let stand until thick.
• Place over low heat, stirring constantly, just until gelatin dissolves.
• Remove from heat and cool, but do not allow to set.
• Whip cream, sugar and vanilla until slightly thickened.
• While beating slowly, gradually add gelatin to whipped cream mixture.
• Whip at high speed until stiff.
• Spread thickly on the cake.

ORANGE OMBRE BIRTHDAY CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside.
• In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition.
• Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry.
• Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans.
• Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan.
• Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan.
• Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed.
• To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve.
• Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature.
• In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable.

CHOCOLATE ORANGE GROVE CAKE W/FILLING AND FROSTING, FOR BUDDY

Steps:

• CAKE: put chocolate chips and 1T butter into a small glass bowl, microwave 30 seconds then stir, microwave at 15 second intervals until melted smooth and creamy. Set aside to cool. Preheat oven to 350. Sift together cocoa, flour, soda, powder and salt, set aside. Cream butter and sugar, add orange zest, orange and vanilla extracts and eggs. Mix well. Add cooled melted chocolate, blend well. Add milk alternately with dry ingredients ending with dry ingredients. pour into 2 greased and floured 9" round cake pans and bake 25-35 min. or until toothpick inserted comes out clean. Remove from oven and cool 10 min. in pans, then invert onto cooling racks to cool completely.
• FILLING: This filling recipe is enough for a 4 layer cake...you can half it for a two layer. In a small saucepan over medium high heat, melt butter. In a bowl add sugar and whisk in cornstarch well, then add water, juice, beaten egg and zest, whisking until well mixed. Pour egg mixture into melted butter and stir until bubbly, let boil slow and low for 3 minutes. Remove from heat and allow to cool completely, can put in frig to speed up the cooling process, stir occasionally. For a more syrup consistency (Like I did for the cupcakes) only cook 30 seconds at a low boil.
• FROSTING: Whisk sugar, milk and tartar together in a large bowl until smooth. Cover and refrigerate for 1 hour. Using a mixer gradually beat cream into chilled mixture. Continue beating until stiff peaks form. Then stir in 1T orange zest...
• ASSEMBLY: Put a dalop of filling onto cake plate (keeps the cake from sliding), for a four layer cake, cut your cake layers in half, then place one cake on cake plate, top cake with a fourth of the thickened, cooled filling, place another layer on top of filling and so on until all layered and you have filling on top as well staying an inch away from the edges. Place in refrigerator for one hour...use wooden skewers pushed through the top of cake down to the cake plate to keep the top layer from sliding off while filling sets up, if needed. Make your frosting...and frost sides of cake up over the edge and over top of filling if you want, or just frost sides and put large dalop of frosting in the middle on top. Garnish with chocolate curls or grated chocolate, and orange zest. 1 chocolate curl and 1 orange zest curl would look especially nice in the middle too. Or an orange slice twisted with choc curls.