1/2 c. Hershey's cocoa
1/2 c. boiling water
1/4 c. butter, softened
1/4 c. shortening
2 c. sugar
1/8 tsp. salt
1 tsp. vanilla
2 eggs
1 1/2 tsp. baking soda
1 c. buttermilk
1 3/4 c. unsifted all-purpose flour
3 tbsp. buttermilk
1/8 tsp. baking soda
3/4 tsp. grated orange peel
1/4 tsp. orange extract

Grease three 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, shortening, sugar, salt and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Stir 1 1/2 teaspoons baking soda into 1 cup buttermilk; add alternately with flour to creamed mixture.

Measure 1 2/3 cup batter into small bowl. Stir in 3 tablespoons buttermilk, 1/8 teaspoon baking soda, the orange peel and orange flavoring. Pour into 1 prepared pan. Blend cocoa mixture into remaining batter; divide evenly among the 2 remaining pans.

Bake at 350 degrees for 25 to 30 minutes or until tests done. Cool 10 minutes; remove from pan and cool on rack.

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, the orange peel and vanilla in large mixer bowl. Add remaining sugar alternately with milk beat well. Place one chocolate layer on serving plate; spread with some frosting. Top with orange layer, spread with frosting. Top with the remaining chocolate layer and frost entire cake.