A ‘Grand’ Cake

Preheat oven to 350 degrees Fahrenheit.

Grease 2, 8-inch round cake pans. Line with waxed paper and grease again.

Measure flour, baking soda, baking powder, salt, and cocoa into a bowl and sift together.

Cream butter using an electric beater, gradually add sugar, beating until light and fluffy.

Beat in eggs one at a time. Add vanilla.

At low speed, beat in one-third of flour mixture, then half of the water, beating only until mixed after each addition.

Beat in another one-third flour, remaining water, and rest of flour.

Pour into pans and bake for 30-35 minutes (25-30 minutes for 9-inch pans), or until center of cake springs back when lightly touched.

Let cakes cool for 5 minutes, then turn out. Remove waxed paper and cool thoroughly on racks.

1-2 hours before assembling, slice each cake in half horizontally to make 4 layers. Place layers cut side up and sprinkle evenly with the Grand Marnier.

Combine juice, sugar, and gelatin in a saucepan; cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, about 5 minutes.

Remove from heat and stir in orange peel and Grand Marnier.

Press a sheet of waxed paper on surface and refrigerate until cool, about 20 minutes.

Whip cream until soft peaks form.

Gradually beat in icing sugar, then fold in Grand Marnier mixture.

Place 1 layer of cake, cut side up, on serving plate.

Spoon on one-fourth of the filling, and spread.

Top with another layer and continue until all are used, ending with filling.

Refrigerate immediately. Let set for at least 4 hours to blend flavors.