3/4 c. boiling water
3/4 c. unsweetened cocoa powder
1 c. buttermilk
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter, softened
2 c. sugar
4 eggs
1 1/2 tsp. vanilla

FROSTING:

1 (8 oz.) container whipped cream cheese
1 1/4 c. confectioners sugar
2 tbsp. orange flavoring
1/2 tsp. vanilla
1 1/2 c. heavy cream

Preheat oven to 350 degrees. Grease and flour three 9 inch round pans. Pour boiling water over cocoa in medium size bowl. Stir to dissolve. Stir in buttermilk, set aside. Sift together flour, baking powder, soda and salt onto wax paper. Cream butter and sugar in large bowl until light and fluffy. Add eggs one at a time and continue beating. Stir in vanilla. Add dry ingredients alternating with buttermilk mixture beginning with dry ingredients and ending with dry ingredients. Pour into pans. Bake 25 minutes. When cake is cool, frost.

FROSTING: Beat cream cheese in large bowl. Add in 1/2 cup sugar and continue beating until smooth. Add flavoring. Add rest of sugar and cream and continue beating at high speed until stiff. Spread.