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1
Heat oven to 375 degrees.
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2
Grease two nine-inch round pans, line bottoms with parchment paper and grease the paper.
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3
In a bowl, combine flour, baking powder, salt and sugar.
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4
In a separate bowl, cream butter and grated orange and lemon zests.
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5
Sift dry ingredients into creamed butter and add about 3/4 cup (177 milliliters) milk.
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6
Mix until flour is dampened then beat on low speed for 2 minutes.
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7
Add remaining milk and eggs and beat on low for 1 minute more.
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8
Divide batter between two pans and smooth the top.
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9
Bake for 25 minutes or until the cake rebounds to touch when pressed.
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10
Cool cake in pans on cooling rack for 10 minutes, and then remove from pan.
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11
Discard parchment paper and turn cakes right side up on racks.
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12
Let cool to room temperature.
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13
Meanwhile, make the frosting: Cream butter and gradually add about a third of the confectioners sugar, blending well after each addition.
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14
Add pasteurized egg, then remaining sugar and milk, using enough liquid to give a good spreading consistency.
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15
Add orange extract and salt and blend thoroughly.
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16
Remove 1/2 cup of frosting to a small bowl and stir in melted chocolate.
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17
Cover with a damp cloth or paper towel and save for decorating cake.
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18
Place one round on cake plate and spread with orange frosting.
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19
Sprinkle with chopped chocolate or candy corn, if using.
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20
Top with second cake layer.
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21
Frost sides from top edge down over the sides.
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22
Spread remaining orange frosting on top and spread to edge.
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23
Pipe chocolate frosting.
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24
Let stand till frosting is dry.
