1/2 c. cocoa
1 tsp. BLAIR chocolate flavoring
1/2 c. boiling water
1/4 c. butter
1/4 c. shortening
1 tsp. BLAIR butter flavoring
2 c. sugar
1/8 tsp. salt
1 tsp. BLAIR 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
1/2 tsp. BLAIR orange flavoring
Orange Buttercream Frosting

Grease 3 (8 or 9 inch) layer pans and line with waxed paper; set aside. Stir together cocoa, chocolate flavoring and boiling water in a small bowl until smooth; set aside.

Cream butter, shortening, sugar, salt, butter flavoring 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 cups batter into small bowl. Stir in 3 tablespoons buttermilk, 1/8 teaspoon baking soda, orange peel and orange flavoring; pour into 1 prepared pan.

Blend cocoa mixture into remaining batter, divide evenly into 2 remaining pans. Bake at 350 degrees for 25 to 30 minutes. Cool 10 minutes and remove from pans. Cool completely. Place one chocolate layer on serving plate, cover with orange buttercream frosting. Top with orange layer and spread with frosting, top with remaining chocolate layer and frost entire cake.

ORANGE BUTTERCREAM FROSTING:

2/3 c. butter
6 c. confectioners' sugar
2 tsp. grated orange peel
1 1/2 tsp. BLAIR vanilla flavoring
1 tsp. BLAIR orange flavoring
4 to 6 tbsp. milk

Cream butter, 1 cup confectioners' sugar, orange peel and flavorings in a large mixer bowl. Add remaining confectioners' sugar alternately with milk, beating to spreading consistency.