3 1/2 cups shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate, chopped
1 cup brown sugar
3/4 cup corn syrup
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon lemon juice
1 teaspoon peach preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the shortening, white sugar, egg and vanilla until smooth. Beat in the brown sugar, corn syrup, orange extract and lemon juice. Combine the brown sugar, corn syrup, orange extract and lemon juice; stir into the creamed mixture.
Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
I made this cake for a Christmas party, and it took a lot of planning and cooking, but it turn out great! I used a chocolate cake mix instead of white, used fresh raspberries, rinsed and dried apricots, and powdered milk chocolate chips instead of chocolate chips. For the topping, I put a small deep dish blender through the cake to make it easier to blend the icing and to add the food coloring, but it still took a while, but when it was smooth, it was beautiful!
Truly a delicious dessert, however I made this recipe per a review written by another reviewer who stated that the powdered sugar is too sweet and that the whole cake is too sweet to eat. I also think that the powdered milk is just a tad too much, so throughout the recipe you can add whatever milk you like or don't have to, but I think this recipe is much more than enough to get you started. I did use a vanilla cake mix and only added 2 tsp of baking cocoa, and I think that this will get much better once I get more experience with it.
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