Buttermilk Devil's Food Cake With Freshly Squeezed Orange Cream Cheese Frosting

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• vegetable shortening, for greasing the pans
• flour, for dusting the pans
• 1 (18 1/4 ounce) package pudding enhanced devil's food cake mix
• 3 tablespoons unsweetened cocoa powder
• 1 1/3 cups buttermilk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) package cream cheese, at room temperature
• 8 tablespoons butter, at room temperature
• 3 cups confectioners' sugar, sifted
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon grated orange zest

Recipe

• 1 preheat oven to 350f; generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; set aside.
• 2 combine the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; blend with an electric mixer until the batter is thick and smooth; pour into prepared pans.
• 3 bake the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (frozen cakes are much easier to frost.) now you can prepare the frosting.
• 4 combine cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; add the confectioners’ sugar; continue to blend on low until the sugar is well combined; add the orange juice and zest, increase the speed and beat until frosting is light and fluffy; use at once to frost cake.
• 5 store frosted cake in fridge.