3 c. sifted flour
3/4 c. Dutch cocoa powder
1 tbsp. baking powder
Grated rinds of 4 oranges
2 c. (1 lb.) soft unsalted butter
2 c. sugar
4 eggs
3/4 c. lukewarm water
3/4 c. milk
1 1/2 c. orange marmalade (filling)

Sift flour, cocoa and baking powder twice. Stir in orange rind and set aside. In the large bowl of an electric mixer, cream butter until fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Mix water and milk. Alternately add dry ingredients and milk mixture to butter, beginning and ending with dry ingredients. Spread mixture into 2 greased and floured 9 inch cake pans, 2 inches deep. Bake in preheated 350 degree oven for 40 to 45 minutes or until firm to the touch in the center. Cool cakes in pan 5 minutes. Place on racks to cool completely. Cut each layer horizontally into 2 layers. Sandwich with marmalade. Frost with the following.

FROSTING:

1/4 c. vegetable shortening
4 sq. unsweetened chocolate, melted and cooled
3 c. sifted powdered sugar
2 tsp. vanilla
6 to 7 tbsp. milk
1/2 c. sliced almonds

Combine shortening, chocolate, powdered sugar and vanilla in bowl. Beat in enough milk to give frosting a spreading consistency. Spread frosting on sides and top of cake. Press almonds into sides of cake.