Heat oven to 375 degrees F. Grease and flour two 9-inch layer cake pans.
Cake: Combine shortening, salt and grated orange rind. Add sugar gradually
and cream until light and fluffy. Add eggs, one at a time, beating thoroughly
after each addition. Add baking powder to flour and sift 3 times.
Combine orange juice and lemon juice in a 1-cup measure; add water to make
In small batches, add flour to creamed mixture, alternating with fruit juice
mixture, beating after each addition until smooth.
Pour batter into prepared cake pans.
Bake for 25 to 30 minutes.
Spread frosting between layers and over top and sides of cake.
Frosting: Let orange peel stand in orange juice for 10 minutes, then strain.
Cream shortening, butter and salt together. Add 1/2 cup sugar gradually,
creaming until light and fluffy. Add melted chocolate and blend. Add remaining
sugar, alternating with orange juice mixture; beat until smooth. Add just enough
cream to make a good spreading consistency, beating well.
Makes enough frosting to cover tops and sides of two 9-inch layers.