Orange Bon Bon Cake

Name: Orange Bon Bon Cake
Ingredients: 34 cup Crisco (solid vegetable shortening); 34 teaspoon salt; 1 orange, rind of, grated; 1 12 cups sugar; 3 eggs, unbeaten; 3 teaspoons baking powder; 3 cups sifted flour; 1 medium orange juice, of; 2 tablespoons lemon juice; water; 2 teaspoons grated orange rind; 6 tablespoons orange juice; 2 tablespoons Crisco (solid vegetable shortening); 1 tablespoon butter; 14 teaspoon salt; 4 cups sifted confectioners' sugar; 2 ounces unsweetened chocolate, melted; 2 tablespoons scalded cream (approximately)

18 ingredients

18 steps

Ingredients

34 cup Crisco (solid vegetable shortening)
34 teaspoon salt
1 orange, rind of, grated
1 12 cups sugar
3 eggs, unbeaten
3 teaspoons baking powder
3 cups sifted flour
1 medium orange juice, of
2 tablespoons lemon juice
water
2 teaspoons grated orange rind
6 tablespoons orange juice
2 tablespoons Crisco (solid vegetable shortening)
1 tablespoon butter
14 teaspoon salt
4 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons scalded cream (approximately)

Directions

1

To make Cake: Combine shortening, salt and grated orange rind.
2

Add sugar gradually and cream until light and fluffy.
3

Add eggs, one at a time, beating thoroughly after each addition.
4

Add baking powder to flour and sift 3 times.
5

combine orange juice and lemon juice and add water to make 1 cup.
6

Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, mixing after each addition until smooth.
7

Pour batter into two deep 9-inch layer pans greased and floured.
8

Bake in moderately hot oven (375F) 25 to 30 minutes.
9

Spread Bonbon Frosting between layers and on top and sides of cake.
10

To make Bonbon Frosting:
11

Let orange rind stand in orange juice 10 minutes, then strain.
12

Cream shortening, butter and salt together.
13

Add 1/2 cup sugar gradually, creaming until light and fluffy.
14

Add melted chocolate and blend.
15

Add remaining sugar, alternately with orange juice, beating until smooth.
16

Add hot cream and beat well.
17

Add just enough cream to make a nice spreading consistency.
18

Makes enough frosting to cover tops and sides of two 9-inch layers.