- 3/4 cup [190 mL] super fine sugar
- 3/4 cup [175 g] butter or hard margarine
- 3 eggs, beaten
- 1 1/2 cups [210 g] self-rising flour, sifted
- 2 tablespoons [30 mL] unsweetened cocoa powder, sifted
- 2 tablespoons [30 mL] milk
- 3 tablespoons [45 mL] orange juice
- Grated rind of 1/2 an orange
Orange Frosting
- 1 cup [250 mL] icing sugar
- Approximately 2 tablespons [30 mL] orange juice
- Melted chocolate [optional]
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- Preheat oven to 375°F [190°C].
- Lightly grease a round deep 8-inch [20-cm] cake pan.
- Into a bowl, beat together sugar and butter or margarine until light and creamy.
- Slowly beat in beaten eggs, beating well after each addition.
- Fold sifted flour into mixture until well blended.
- Divide dough into two equal parts.
- Well mix sifted unsweetened cocoa powder and milk into half of dough.
- Well mix orange juice and grated orange rind to remaining half of dough.
- Sparingly spoon spoonfuls of one or the other dough mixture into prepared cake pan.
- Swirl a long metal skewer through both mixtures to create a marbled effect.
- Bake cake into preheated oven for approximately 25 minutes, until dough springs back into shape when lightly pressed into its centre.
- Leave cake to cool in pan for a few minutes, bafore unmolding onto a wire rack.
- Leave to cool completely, meanwhile, prepare orange frosting.
- Trasnfer cooled cake onto a serving plate; frost top of cake with orange frosting.
- If desired, slowly pour just a little melted chocolate, drawing lines at equal distance from each other, over frosting; delicately run the tip of a knife between lines, approximately 1 inch [2.5 cm] from each other.
- Leave frosting to harden, before serving.
Orange Frosting
- Sift icing sugar.
- Well mix in just enough orange juice to get an easy to spread mixture.
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