Chocolate and Orange Buttercream Pound Cake

“The buttercream is so good you will want to eat it by itself! Prep time includes chilling. Enjoy”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
  3. CHOCOLATE CAKE: Put all ingredients in a large bowl.
  4. Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
  5. Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
  6. Cool 10 minutes and loosen sides with metal spatula.
  7. Cool completely on a cake rack then slice horizontally into 3 layers.
  8. ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
  9. Add heavy cream, 1 tbsp at a time, beating well after each addition.
  10. Add orange jam 1 tbsp at a time.
  11. Spread mixture between cake layers.
  12. TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
  13. Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
  14. Use to ice layer cake.
  15. Drizzle with liquid chocolate over icing (like stripes).
  16. Decorate top center with canned mandarin oranges.
  17. Chill until ready to serve.

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