Ingredients for the cake
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1/2 cup butter
1 cup water
½ cup Buona Cucina Navel Orange Fused Oil
Zest of 1 Orange
Juice of ½ orange
5 tablespoons unsweetened cocoa powder
Ingredient for the frosting
6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners’ sugar
Zest of an Orange
Juice of ½ of an orange
1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.
Combine the flour, zest, sugar, baking soda and salt.
Beat in the sour cream, juice from the orange, and eggs. Set aside.
Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat.
Allow to cool slightly, add the oil, then stir cocoa mixture into the egg mixture, mixing until blended.
Pour batter into prepared pan.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
For the icing:
In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat.
Stir in the confectioners’ sugar, zest, and juice from the orange, then fold in the nuts, mixing until blended.
Spread frosting over warm cake.