In the 1950s, garden-themed cakes started cropping up in cookbooks like wildflowers and took on names such as chrysanthemum and pink azalea. The Brown-Eyed Susan Cake, with the flavors of orange and chocolate, is one of our favorites from this period.

1 recipe yellow cake batter for two 9-inch pans
5 ounces unsweetened chocolate, melted
2 teaspoons grated zest plus 1 tablespoon juice from 1 orange
4 cups vanilla buttercream frosting*
Yellow food coloring (optional)
Semisweet chocolate chips
Candied orange peel

For the cake layers: Divide batter between two bowls. Stir 2 ounces melted chocolate into one bowl and orange zest into second bowl. Drop batter by spoonfuls into two greased 9-inch cake pans, alternating between chocolate and orange batters. Bake on middle rack in 350-degree oven until toothpick inserted in center comes out with a few crumbs attached, 20 to 25 minutes. Cool for 5 minutes, then turn layers out onto racks to cool completely.

For the frosting: Divide frosting between two bowls. Stir remaining 3 ounces melted chocolate into one bowl and orange juice into second bowl. Add 2 drops yellow food coloring (if using) to bowl with orange frosting.

To assemble: Spread chocolate frosting between cake layers and on sides of cake. Coat top of cake with orange frosting and decorate with chocolate chips and candied orange peel to resemble flowers.