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Categories:
cocoa coffee sugar butter eggs milk vanilla baking soda salt flour butter cream orange marmalade whipping cream mandarin orange
Viewed: 48 - Published at: 7 years agoIngredients
- 12 cup cocoa
- 1 tablespoon instant coffee
- 1 cup granulated sugar
- 12 cup softened butter
- 4 eggs
- 14 cup milk
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 12 cups all-purpose flour
- 12 cup softened butter
- 12 cup very cold heavy cream
- 14 cup orange marmalade or 14 cup marmalade
- 1 cup whipping cream, for topping
- 1 can mandarin orange, drained,for topping
Method
- Preheat oven to 350 degrees.
- Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
- CHOCOLATE CAKE: Put all ingredients in a large bowl.
- Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
- Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
- Cool 10 minutes and loosen sides with metal spatula.
- Cool completely on a cake rack then slice horizontally into 3 layers.
- ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
- Add heavy cream, 1 tbsp at a time, beating well after each addition.
- Add orange jam 1 tbsp at a time.
- Spread mixture between cake layers.
- TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
- Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
- Use to ice layer cake.
- Drizzle with liquid chocolate over icing (like stripes).
- Decorate top center with canned mandarin oranges.
- Chill until ready to serve.
