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60 minutes
Prep: 20 minutes
Cook: 40 minutes
1342 calories per serving view nutrition facts
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| cake | |||
| 2 | cups | sugar | granulated |
| 1 3/4 | cups | flour, all-purpose | |
| 3/4 | cup | cocoa powder | |
| 1 1/2 | teaspoons | baking powder | |
| 1 | teaspoon | salt | |
| 2 | large | eggs | |
| 1 | cup | milk | |
| 1/2 | cup | vegetable oil | |
| 1 1/2 | teaspoons | vanilla extract | |
| 1 | cup | water | boiling |
| frosting | |||
| 1/2 | cup | vegetable shortening | |
| 4 | cups | powdered sugar | sifted |
| 1 | tablespoon | orange zest | grated |
| 2 | tablespoons | orange juice | |
| 2 to 3 | tablespoons | cream | or milk |
| 1 | x | orange zest | to decorate |
Preheat oven to 350 degrees F (180 degrees C).
Combine first 6 ingredients in large bowl.
Add eggs, milk, oil and vanilla extract.
Beat at medium speed of electric mixer for 2 minutes, or until smooth.
Stir in boiling water. Mix well.
Pour batter into two 8-inch or 9-inch round cake pans, dividing evenly.
Bake for 35 - 40 minutes, or until toothpick inserted in centre comes out clean.
Cool 10 minutes, then remove from pan and cool completely on wire rack.
Frosting: Beat all ingredients together until smooth and creamy, adding enough cream to make a smooth spreading consistency.
Spread frosting between layers and on top and sides of cake.
Decorate with orange zest.
Hint: A little orange liqueur in the icing and drizzle over the cake layers before frosting makes a wonderful special occasion dessert.
| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 7.0g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 661mg | 28% |
| Total Carbohydrate 255.0g | 85% |
| Dietary Fiber 7.0g | 28% |
| Sugars 202.0g | |
| Protein 14.0g | 29% |
| Vitamin A | 6% | Vitamin C | 8% | |
| Calcium | 16% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Poppy Seeds are tiny nutty-tasting, blue-gray seeds inside capsules on Papaver somniferum, a yellowish-brown opium plant indigenous to the Mediterranean....
I'm from Nova Scotia and my aunt from Cape Breton has made these delicious little tarts since I was a little girl. I have no idea where the name comes from and neither does she but they are definitely worth trying! YUM!
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