I found this recipe in an old cookbook and can not find it anywhere online. I made this cake for a family dinner and everyone loved it. I also posted it on Facebook and friends have asked for the recipe. So, I decided to post it here.

Cake

• 1 1/4 cups all-purpose flour, sifted
• 1 tsp cream of tartar
• 1 tsp baking soda
• 2 Tbsp distilled white vinegar
• 2 Tbsp cold water
• 6 lg eggs, at room temp, separated
• 1 1/2 cups sugar
• 1 1/2 Tbsp finely grated orange zest
• 3 Tbsp fresh orange juice
• 1tsp pure orange extract

Chocolate-Grand Marnier Cream

• 8 oz bittersweet chocolate
• 2 cups heavy cream, at room temp
• 2 Tbsp Grand Marnier

EDITOR’S NOTE: To make the chocolate-Grand Marnier cream, it’s essential that both the cream and the melted chocolate are at room temperature. If not, you’ll end up with speckles of hardened chocolate in the cream-still delicious, but not as luxuriously smooth.

1. Make the cake. Preheat the oven to 350 degrees F. Butter and flour two 9-in cake pans. In a medium bowl, whisk the flour with the cream of tartar and baking soda. In a small bowl, combine the vinegar with the cold water.
2. In a food processor, blend the egg whites until thickened, about 10 seconds. With the machine on, gradually pour the vinegar mixture through the feed tube and process until the egg whites are whipped, about 1 minute. Transfer the whites to a large bowl. Add the sugar and orange zest to the food processor and process until the zest is minced, about 30 seconds. Add the egg yolks, orange juice, and orange extract and process until the mixture is smooth and thick, scraping down the side of the bowl halfway through, about 1 minute. Spoon the flour mixture in a ring around the egg yolk mixture, then spoon the whipped egg whites in a ring on top of the flour. Pulse twice, for 1 second each time, until almost fully incorporated. Scrape down the side of the bowl and pulse once more, just until the whites are fully incorporated.
3. Divide the batter between the prepared pans and bake for 35 minutes, until the cakes are deep golden and start to come away from the sides of the pans. Let the cakes cool in the pans for 5 minutes, then run a small, sharp knife around the edges of the cakes. Invert the cakes onto racks and let cool completely.
4. Make the Chocolate-Grand Marnier Cream In a medium bowl set over a medium saucepan of simmering water, melt the chocolate. Remove from the heat and let stand until cooled to room temperature. In a large bowl, whip the cram with the Grand Marnier until firm. Fold 1 cup of the whipped cream into the cooled chocolate, then fold the chocolate into the remaining whipped cream until no streaks remain.
5. Using a serrated knife, split the cakes in half horizontally. Place the top half of one of the cakes cut side up on a cake platter. Spread the cake with a 1/4-inch-thick layer of the chocolate cream. Top with the bottom half of the cake, cut side down. Repeat with another 2 layers of the chocolate cream and the remaining cake layers to make a 4 layer cake. Spread the remaining chocolate cream over the top and side of the cake.
6. Refrigerate the cake for 2 hours, until the chocolate cream is set.

Short on time? Use your favorite boxed Chocolate Cake mix. Instead of the 3 eggs the box says, use 2 large eggs and add the orange zest, orange juice, and orange extract. Bake according to the directions on the box. Make the Chocolate-Grand Marnier Cream, starting on #4.

Pairs well with One Hope Pinot Noir and Sparkling Almond.