MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Strawberry-Orange Wedding Cake Part 1
 Categories: Cakes, Chocolate
      Yield: 48 Servings
 
      4 c  Orange juice;
           - room temperature
      4 oz Unsweetened chocolate;
           - finely chopped
      6 c  Cake flour; sifted
  1 1/3 c  Unsweetened cocoa powder
      4 ts Baking soda
      2 ts Salt
      1 ts Baking powder
      2 c  Unsalted butter;
           - room temperature
      6 c  Sugar
      8 lg Eggs; room temperature
      2 tb Orange peel; grated, packed
      2 tb Vanilla extract
      2 c  Miniature semisweet
           - chocolate chips

  Cake Layers:

  Position 1 rack in center and 1 rack in bottom 3rd of oven and
  preheat to 350°F. Butter one 5"-diameter cake pan with 2"-high
  sides, one 8"-diameter cake pan with 2"-high sides and one
  12"-diameter cake pan with 2"-high sides. Dust pans with flour;
  line bottoms with parchment. Combine 1/3 cup orange juice and 2 oz
  unsweetened chocolate in heavy small saucepan. Stir mixture over
  medium-low heat until chocolate melts. Remove from heat. Gradually
  mix in 1-2/3 cups orange juice.
  
  Sift 3 cups flour, 2/3 cup cocoa, 2 ts baking soda, 1 ts salt, and
  1/2 ts baking powder into medium bowl. Using electric mixer, beat
  1 cup butter and 3 cups sugar in large bowl until blended. Mixture
  will look grainy. Add 4 eggs, 1 at a time, beating to blend after
  each. Beat in 1 tb orange peel and 1 tb vanilla extract. Add dry
  ingredients alternately with orange juice mixture in 3 additions
  each, beating well after each addition. Mix in 1 cup chocolate
  chips.
  
  Transfer 1 cup plus 2 tb batter to prepared 5" pan, 3 cups batter
  to prepared 8" pan and remaining batter (about 6 cups) to 12" pan.
  Place 5" and 8" pans on center rack of oven. Place 12" pan on lower
  rack of oven. Bake cakes until tester inserted into center comes
  out clean, about 35 minutes. Transfer cakes in pans to racks and
  cool completely.
  
  Mark 4" diameter circle on one 6"-diameter cardboard cake round.
  Cut out marked circle. Mark 7"-diameter circle on one 8"-diameter
  cardboard cake round. Cut out marked circle. Mark 11"-diameter
  circle on one 12"-diameter cardboard cake round. Cut out marked
  circle. Cut around sides of 5"-cake to loosen. Place 4" cardboard
  over pan. Hold cardboard and pan together; turn cake out onto
  cardboard. Peel off parchment.Wrap cakes on its cardboard in foil.
  Repeat turning out, peeling off parchment and wrapping cakes in
  foil, using 7" cardboard for 8" cake and 11" cardboard for
  12" cake.
  
  Using remaining ingredients, make 1 more batch of cake batter and
  bake 3 more cake layers as described above. Cool cakes in pans.
  Cover cakes in pans tightly with foil. Can be prepared ahead. Let
  stand at room temperature up to 1 day or double-wrap all cake
  layers and freeze up to 1 week. Bring cake layers to room
  temperature before using.

  Recipe by jazzbel

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