1tbsporange zestfrom 3 Clementine (Mandarin) oranges OR 2 naval oranges
Orange gel icing color (optional)
Instructions
FOR THE CAKE
Heat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom of the pan.
In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and almond extracts.
In a medium bowl, whisk together flours, baking powder and salt. Combine with the wet ingredients and whisk to combine.
Measure out just over two cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.
Put 1/3 cup of vanilla batter into the center of the pan and let it spread slightly on its own. Put 1/3 cup of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating the two batters, repeat the technique until all of the batter has been used up.
Bake for 38-42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. Reinvert on to a wire rack and let cool before slicing.
FOR THE ICING
Cream butter and shortening with an electric mixer or in a stand mixer on medium speed.
Add orange juice and both packets of True Orange.
Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, if icing appears dry, add more orange juice or water, one Tablespoon at a time.
Continue to beat on medium high speed until the icing is light and fluffy.
Stir in the orange zest and food gel coloring, if desired.