chocolate cake from scratch baked in a large cookie sheet. I doubled the frosting recipe and the milk chocolate ganache.
Here is how to preserve the oranges. I took these to a church party and they got rave reviews.
Last Christmas my friend, Cheryl Johansen, brought brownies with an orange frosting and a chocolate topping to a party I was having. They were much better than mint brownies, in my opinion, and Mike loved them. Here is a combination of my recipe and hers with some variations.
Orange Frosting: Beat together:
1 Cube real butter
1 T. grated orange peel
3 T. fresh orange juice
2 T. whipping cream
3 C. powdered sugar or until desired consistency
1/2 tsp. good natural orange flavoring (I like Kroger brand)
2-3 drops each of red and yellow food coloring
Spread carefully on top of the cake and smooth to prepare for the ganache.
Heat 1/3 cup whipping cream for 40 seconds on high in the microwave add 1 C. chocolate chips, dark, semisweet or milk as desired. Stir until the chocolate is melted. Let sit until spreadable and smooth carefully over the frosting. I like to put the cake or brownies in the freezer, after adding the orange frosting, until it is solid before spreading the ganache, Then I freeze a bit more to make cutting easier.
If you are making a cake or brownies in a large cookie sheet double the frosting and ganache.