Ingredients
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1 1/2 cups flour
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1 cup sugar
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3 tablespoons cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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5 tablespoons olive oil or 5 tablespoons canola oil
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1 teaspoon white vinegar (I kid thee not - please do not omit or substitute)
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1 teaspoon vanilla extract
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1/2 teaspoon orange extract
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1 cup orange juice
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1 1/2 teaspoons unflavored gelatin
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3 tablespoons cold water
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3 tablespoons orange juice
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1 1/2 cups heavy whipping cream
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3/8 cup confectioners' sugar
Instructions
- ---- THE CAKE ----.
- Preheat oven to 350 Fahrenheit.
- Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
- Make 3 holes in the dry ingredients.
- Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
- Pour orange juice over everything and mix well.
- Spread batter evenly in the pan and bake in dish that the batter was mixed in.
- Bake 30 minutes or until center is firm.
- Allow to cool.
- Refrigerate leftovers (if any).
- ---- THE FROSTING ----.
- Combine gelatin, orange juice, and cold water in small saucepan.
- Let stand until thick.
- Place over low heat, stirring constantly, just until gelatin dissolves.
- Remove from heat and cool, but do not allow to set.
- Whip cream, sugar and vanilla until slightly thickened.
- While beating slowly, gradually add gelatin to whipped cream mixture.
- Whip at high speed until stiff.
- Spread thickly on the cake.