Directions

• In a bowl, cream butter and sugar until light and fluffy. Add eggs,
• one at a time, beating well after each. Combine flour, baking powder
• and salt; add alternately with milk to creamed mixture. Mix well.
• Combine cocoa, water and vanilla; stir in 2 cups cake batter.
• Pour into a greased and floured 9-in. round baking pan. Add orange
• extract, peel and food coloring to remaining batter. Pour into two
• greased and floured 9-in. round baking pans. Bake at 350° for 30
• minutes or until cake tests done. Cool for 10 minutes before
• removing from pans to wire racks.
• In a bowl, beat all frosting ingredients until smooth. Place one
• orange cake layer on a cake plate; spread with 1/2 cup frosting. Top
• with chocolate layer; spread with 1/2 cup frosting. Top with second
• orange layer. Frost the sides and top of each.
• Microwave chocolate and cream on high 1-1/2 minutes or, stirring
• once. Stir until smooth; let cool 2 minutes. Slowly pour over cake,
• letting glaze drizzle down sides. Garnish with candy corn. Yield:
• 12-16 servings.