Chocolate And Orange Cake Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Orange | 1 | |
| Self rising flour | 2 Cup (32 tbs) | |
| Whipping cream | 3⁄4 Cup (12 tbs) | |
| Banana | 1 Small | |
| Pineapple | 1 Can (10 oz) | |
| Chocolate frosting | 1⁄4 Cup (4 tbs) | |
| Confectioner's sugar | 1⁄2 Cup (8 tbs) | |
| Yellow coloring | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 832 Calories from Fat 410
% Daily Value*
Total Fat 46 g71.2%
Saturated Fat 27.7 g138.6%
Trans Fat 0 g
Cholesterol 263 mg87.7%
Sodium 641.1 mg26.7%
Total Carbohydrates 96 g32%
Dietary Fiber 1.6 g6.6%
Sugars 61.2 g
Protein 8 g16%
Vitamin A 23.8% Vitamin C 58.7%
Calcium 14.6% Iron 13.3%
*Based on a 2000 Calorie diet
Directions
Beat butter and sugar together.
Add eggs, one at a time, beating well, and grated orange rind.
Reserve rest of orange.
Sift flour and fold into mixture.
Spoon into baking dishes and bake one at a time.
Cook on "simmer" setting for 7 minutes.
Continue cooking on highest setting for 3 to 4 minutes or until toothpick inserted near center comes out clean.
Repeat for second layer.
Let cake stand 5 minutes before turning out on serving plate.
Whip cream, sweetened to taste, and mix in sliced banana.
Section orange and reserve 3 sections.
Chop rest and fold into cream.
Cut pineapple into pieces.
Reserve 3 pieces of pineapple and fold remainder into cream.
Spread over 1 layer.
Cut other cake into 6 wedges.
Frost 3 wedges with chocolate icing.
Top with pineapple.
Sift confectioner's sugar; add just enough water to make smooth icing.
Add food coloring to color pale yellow and spread on 3 wedges.
Decorate with orange.
Assemble cake.
Refrigerate and serve within a few hours
Chef
