Title: Choco-Orange Pound Cake
Categories: Cake Frosting
Yield: 6 Servings

	lb	Cake:
1	c	All-purpose flour
3	tb	Unsweetened cocoa
2	ts	Baking powder
	pn	Salt
3/4	c	Butter
3		Eggs
		Orange icing:
1/2	c	Powdered sugar
3	ts	Fresh squeezed orange juice

Preheat oven to 350. Butter a loaf pan. Line with parchment. Butter again and flour. Shake off excess. Sift flour into medium bowl with cocoa powder, baking powder and pinch of salt. Set aside. Using electric mixer, cream butter and remaining cup sugar until light and fluffy. Add eggs to butter, beating well after each one. Using rubber spatula, stir in the chopped candied orange peel. Stir flour mixture into batter just until mixed. Scrape batter into loaf pan. Tap on table to release air bubbles. Bake about 1 hour until loaf shrinks away from sides of pan and toothpick inserted in center comes out clean. Orange icing: using wire whisk, stir powdered sugar and orange juice together to make a paste in top of double boiler. Heat over simmering water until mixture is warm and smooth and drizzling consistency. To serve, invert cake onto wire rack to cool. Remove paper. Pour warm icing over cake. Put cake on serving platter. Serve cut into slices.

Recipe By : THE DESSERT SHOW SHOW #DS3180

From: Meg Antczak Date: 05-23-96

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