Orange Velvet Cake
Mrs. Hazelle Sabatella , whose Orange Velvet Cake won top prize in the show’s baking contest sponsored by Sunkist Growers, at the 2011 National Orange Show in San Bernardino, CA. Here’s her recipe:
6-ounce package chocolate chips
half cup boiling orange juice
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
half teaspoon salt
1 teaspoon baking soda
1 cup orange juice
2 and a half cups sifted flour
2 tablespoons grated orange rind
Pour boiling orange juice over chocolate chips; let cool. Cream sugar, butter, salt and vanilla until light and fluffy. Add egg yolks one at a time and beat until light and lemon colored. Add chocolate mixture and blend well. Dissolve baking soda in orange juice. Alternately add orange juice and flour to cake mixture and blend well. Lastly, fold in beaten egg whites and grated orange rind. Pour into three 9-inch wax paper lined tins. Bake in 350-degree oven for 35 minutes; allow to cool. This will yield three cake layers. Assemble and frost with orange coconut icing.
ORANGE ICING
1 and a half cups sugar
eighth teaspoon cream of tartar
three-quarters cup orange juice
3 egg whites stiffly beaten
Dash salt
1 can Angel Flake coconut
2 tablespoons grated orange rind
Combine sugar, orange juice, cream of tartar and salt. Boil until syrup spins a thread. Pour over beaten eggs whites and beat until it holds a peak and is glassy. Spread between cake layers while assembling cake and then over top of cake. Sprinkle blended coconut and orange rind over top and sides of cake.
Source: San Bernardino Sun newspaper