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DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

• Heat oven to 325 degrees.
• Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
• Squeeze oranges, saving pulp
• Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
• Mix the baking soda into 2 teaspoons of orange juice.
• In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
• Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
• Add the baking soda mixture and blend well.
• Add the cooled chocolate mixture and blend well.
• Pour the batter into the prepared pan.
• Level pan by dropping on counter top to remove air bubbles.
• Bake until springy 55-60 minutes.
• Cool 10 minutes and then invert onto platter.
• Cool before frosting.

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

• Beat butter until fluffy.
• Beat in 1/2 of the powdered sugar until smooth.
• Add orange juice, vanilla and orange peel. Blend until smooth.
• Slowly add the remaining sugar and blend until silky.
• Adjust sugar and orange juice until desired consistency and flavor is reached.