Buttermilk Devil's Food Cake With Freshly Squeezed Orange Cream Cheese Frosting

• Cake
• vegetable shortening, for greasing the pans↗
• flour, for dusting the pans↗
• pudding enhanced devil's food cake mix1 package
• unsweetened cocoa powder↗3 tablespoons
• buttermilk↗1 1⁄3 cups
• vegetable oil↗1⁄2 cup
• large eggs↗3
• pure vanilla extract↗1 teaspoon
• Frosting↗
• cream cheese, at room temperature↗1 package
• butter, at room temperature↗8 tablespoons
• confectioners' sugar, sifted↗3 cups
• freshly squeezed orange juice↗2 tablespoons
• grated orange zest1 tablespoon

Step-by-step instructions

1. 1

   PREHEAT oven to 350F; Generously grease two 9 inch round cake pans with solid vegetable shortening, then dust with flour, shake out the excess flour; Set aside.

2. 2

   COMBINE the cake mix, cocoa powder, buttermilk, vegetable oil, eggs, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; Pour into prepared pans.

3. 3

   BAKE the cake until it springs back when lightly pressed with your finger, approximately 35 minutes; Cool cakes in pans on wire rack for 30 minutes more and then slip both cakes out of the pans into your freezer; (Frozen cakes are much easier to frost.) Now you can prepare the frosting.

4. 4

   COMBINE cream cheese and butter with your electric mixer on low speed until fluffy, stop the machine; Add the confectioners’ sugar; Continue to blend on low until the sugar is well combined; Add the orange juice and zest, Increase the speed and beat until frosting is light and fluffy; Use at once to frost cake.

5. 5

   STORE frosted cake in fridge.