1/2 c. cocoa
1/2 c. boiling water
1/4 c. butter, softened
1/4 c. Crisco
2 c. sugar
1/8 tsp. salt
1 tsp. vanilla
2 eggs
1 1/2 tsp. baking soda
1 c. buttermilk or sour milk
1 3/4 c. all-purpose flour, unsifted
3 tbsp. buttermilk or sour milk
1/8 tsp. baking soda
3/4 tsp. orange peel
1/4 tsp. orange extract
Orange Buttercream Frosting

Grease 3 (8 or 9 inch) layer pans and line with wax paper; set aside. Stir together cocoa and boiling water in small bowl until smooth, set aside. Cream butter, Crisco, sugar, salt and vanilla in large bowl until light and fluffy. Add eggs; beat well. Stir 1 1/2 teaspoons baking soda into 1 cup of buttermilk, add alternately with flour to cream mixture.

Measure 1 2/3 cups batter into small bowl. Stir in 3 tablespoons buttermilk, 1/8 teaspoon baking soda, orange peel and orange extract; pour into 1 prepared pan. Blend cocoa mixture into remaining batter; divide evenly among remaining 2 pans. Bake at 350 degrees for 25 to 30 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely. Place 1 chocolate layer on cake plate; spread with some of the Orange Buttercream Frosting. Top with orange layer and spread with frosting, top with remaining layer and frost top and sides with remaining frosting.

ORANGE BUTTERCREAM FROSTING:

2/3 c. butter, softened
6 c. confectioners sugar
2 tsp. grated orange peel
1 1/2 tsp. vanilla
4 to 6 tbsp. milk

Cream butter, 1 cup sugar, orange peel and vanilla in large bowl. Add remaining sugar alternately with milk, beating to spreading consistency.