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9. Moist Chocolate Cake

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4 T. cocoa 2c. flour

1 C. water —=& C. buttermilk
2 C. sugar ~ 2 eggs ,
1 C. butter, melted | 1 t. vanilla

1 t. baking soda —

Blend cocoa and water. Sift flour, sugar and soda
into cocoa and blend. Stir in melted butter’, butter-
milk, eggs and vanilla. Beat for 2 minutes. Pour
into 2 -8-inch cake pans, buttered. Bake at 350°F.
for°40-minutes. ‘Cool for 10 minutes in pans.

10. Small Orange Chiffon Cake

1c. plus 2 T. cake flour 2 egg yolks

(or 1C. ordinary flour) 1 orange rind, grated
3/4 C. sugar } C. plus 2 T. water.
15 t. baking powder 4 egg whites
tt. walt 332 -

°C. ‘salad oil’
Eggs should be at room témperature. Sift flour,
sugar, baking powder and salt into mixing bowl.
Make well; and add salad oil, egg yolks, orange
rind and water. Mix well, using hand mixer. Beat
egg whites with cream*of tartar ‘until ‘stiff - don't
underbeat - then'‘pour” egg mixture over whites, fold-
ing in gently with rubberspatula tintil blended. Bake
in ungreased cake pan (tube)(9-inch) for 50-55 minutes.
Invert cake pan and cool. Ice if desired with icing
Sugar and orange juice and 1 teaspoon rind. This
cake freezes well.