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chocolate and orange buttercream pound cake


the buttercream is so good you will want to eat it by itself! prep time includes chilling. enjoy


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  1. Preheat oven to 350 degrees
  2. Place wax paper on ungreased bottom of a 91 / 2x51 / 2 inch loaf pan
  3. Chocolate cake: put all ingredients in a large bowl
  4. Beat 5 minutes with electric mixer
  5. Starting at low speed and increasing to high when flour is no longer visible
  6. Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your finger
  7. Cool 10 minutes and loosen sides with metal spatula
  8. Cool completely on a cake rack then slice horizontally into 3 layers
  9. Orange cream: cream butter at high speed with electric mixer until light in color
  10. Add heavy cream
  11. 1 tbsp at a time
  12. Beating well after each addition
  13. Add orange jam 1 tbsp at a time
  14. Spread mixture between cake layers
  15. Topping: pour whipping cream in a bowl and freeze 40 minutes before beating
  16. Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable
  17. Use to ice layer cake
  18. Drizzle with liquid chocolate over icing
  19. Decorate top center with canned mandarin oranges
  20. Chill until ready to serve

Step 17

Total Time in Minute 240

Ingredients Count 14

cooking chocolate and orange buttercream pound cake

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Instant coffee

Granulated sugar





Baking soda


All-purpose flour

Heavy cream

Orange marmalade

Whipping cream

Mandarin orange

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