1/2 cup shortening
1/4 cup butter, room temperature
3/4 teaspoon salt
Grated rind of 1 orange
1 1/2 cups granulated sugar
3 teaspoons baking powder
3 cups sifted all-purpose flour
Juice of 1 medium-size orange
2 tablespoons lemon juice
2 teaspoons finely grated orange rind
6 tablespoons orange juice
1 tablespoon shortening
2 tablespoons butter, at room temperature
1/8 teaspoon salt
4 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
2 to 3 tablespoons whipping cream, scalded
Preheat oven to 375 degrees F. Grease and flour two 9-inch layer cake pans.
Cake: Combine shortening, salt and grated orange rind. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add baking powder to flour and sift 3 times.
Combine orange juice and lemon juice in a 1-cup measure; add water to make 1 cup.
In small batches, add flour to creamed mixture, alternating with fruit juice mixture, beating after each addition until smooth.
Pour batter into prepared cake pans. Bake for 25 to 30 minutes.
Spread frosting between layers and over top and sides of cake.
Frosting: Let orange peel stand in orange juice for 10 minutes, then strain.
Cream shortening, butter and salt together. Add 1/2 cup sugar gradually, creaming until light and fluffy. Add melted chocolate and blend. Add remaining sugar, alternating with orange juice mixture; beat until smooth. Add just enough cream to make a good spreading consistency, beating well.
Makes enough frosting to cover tops and sides of two 9-inch layers.