BUTTERMILK DEVIL'S FOOD CAKE WITH FRESHLY SQUEEZED ORANGE CREAM CHEESE FROSTING

Buttermilk Devil's Food Cake With Freshly Squeezed Orange Cream Cheese Frosting image

Provided by HOUSEMANAGER Charle

Categories Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package pudding enhanced devil's food cake mix
3 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 cups confectioners' sugar, sifted
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest

Steps:

PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.
COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.
BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.) Now you can prepare the frosting.
COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners' sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.
STORE frosted cake in fridge.

Nutrition Facts : Calories 548.9, Fat 31.6, SaturatedFat 11.8, Cholesterol 88.8, Sodium 531.9, Carbohydrate 64.8, Fiber 1.5, Sugar 48.1, Protein 6.5