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2 oz. unsweetened chocolate (or 3 oz. semi sweet chocolate)
1/2 cup boiling water
3 cups unsifted all purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup butter (room temperature)
2 cups white sugar
2 tsp. vanilla
4 eggs
1 1/2 cups milk
1/2 cup toasted wheat germ
1 orange (finely grated rind and juice)

Frosting:
1/2 cup butter (room temperature)
1 orange (finely grated rind and juice)
4 cups unsifted icing sugar (divided)

To make batter in small pot, gently melt the chocolate in the boiling water then set aside to cool.
In bowl combine flour, baking soda, baking powder and salt.
In large beater bowl, cream together butter and sugar until light and fluffy.
Add vanilla and stir to blend.
Add eggs and beat with electric mixer on high for 2 minutes.
Stir in milk.
Add dry ingredients then beat on high for 3 minutes.
Divide batter in half.
To one half stir in toasted wheat germ and the cooled chocolate and blend thoroughly.
To the other half stir in the grated rind from one orange.
(Reserve juice for frosting later.)
Spoon the two mixtures alternately into greased and floured 10" tube pan.
Cut into batter with a swirling motion, one full turn, using a knife to create a marble effect.
Bake at 350F for 1 hour or until done when tested with a toothpick.
Cool 15 minutes then remove gently from pan.
Cool completely before frosting.

To make frosting, cream together butter, finely grated rind, and two cups icing sugar.
Add 1/4 cup orange juice.
Add 2 more cups icing sugar and beat until smooth.
Frost sides and top of cake.
 
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