Cream together butter, shortening and rind. Very gradually add in sugar, creaming until light.
Add eggs, one at a time, beating well after each. Continue beating for 5 minutes.
Sift together dry ingredients and add alternately with orange juice to creamed mixture. Add in orange juice concentrate. Beat only until smooth after each addition
Bake in 2 greased and floured 8 inch round pans at 350 for 25-30 minutes. Cool for 10 minutes in pan and then remove to cooling rack to cool completely
Wrap cooled cake layers in plastic wrap and freeze for an hour to overnight before frosting. (See frosting directions below)
Creamy Orange Frosting
Cream butter and cream cheese.
Gradually beat in sugar alternately with orange juice beating until smooth. Stir in orange rind and salt.
Add a drop or two of orange food coloring to tint a light orange if desired
Beat until creamy and spreading consistency.
Place frosting between cake layers. Put a thin coating of frosting over entire cake, a crumb coat and then freeze cake for 30 minutes.
Add final layer of frosting over entire cake. Garnish with some fresh orange slices.
Video
Notes
Start with room temperature ingredients such as eggs, butter and milk. Ingredients incorporate better when room temperature and gives you a lighter texture to your cake.
I like to grease my pans and also line the bottom with wax paper or parchment paper for easier removal from the pan.
To make sure you get the batter evenly divided between the pans use a kitchen scale.
I always set my timer for five minutes before the recommended bake time in the recipe.
After removing from the oven, allow cake to cool for about 5-10 minutes in the pan and then remove cake from pan and place on a cooling rack to finish cooling.