2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 orange, grated and juiced
1/4 tsp. salt
1/2 c. milk
1 stick butter, softened
1 c. sugar
3 whole eggs
One 9-inch springform pan (buttered and floured)

Stir together the flour, baking powder, baking soda and salt in a bowl and set aside. Grate the orange and squeeze the orange juice. Add to the milk in a cup.

In a mixing bowl, cream the butter and add the sugar gradually. Add the eggs one at a time, mixing well after each addition. Add half of the dry ingredients and orange-milk mixture. Mix well and then add the other half of the rest of the ingredients.

Pour into the prepared springform pan. Bake at 375 degrees for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

CHOCOLATE MOCHA FROSTING:

1/2 c. cream
4 oz. semi-sweet chocolate
1 stick butter
2 tbsp. instant coffee granules
1 tbsp. vanilla extract
1/3 c. orange liqueur (Grand Marnier)
3-3 1/2 c. confectioners sugar

Melt the chocolate with the cream in a small pot over low heat. Add the instant coffee and stir to dissolve the coffee. Set aside to cool.

Cream the butter and add 1 cup of sugar. Then add the chocolate mixture, vanilla extract and orange liqueur. Add the rest of the sugar. Beat it vigorously until it is of a spreading consistency.