Chocolate And Orange Cake
|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , beaten|
|Self rising flour||2 Cup (32 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Pineapple||1 Can (10 oz)|
|Chocolate frosting||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
|Yellow coloring||1 Teaspoon|
Line the bottoms of 2 round glass baking dishes with waxed paper.
Beat butter and sugar together.
Add eggs, one at a time, beating well, and grated orange rind.
Reserve rest of orange.
Sift flour and fold into mixture.
Spoon into baking dishes and bake one at a time.
Cook on "simmer" setting for 7 minutes.
Continue cooking on highest setting for 3 to 4 minutes or until toothpick inserted near center comes out clean.
Repeat for second layer.
Let cake stand 5 minutes before turning out on serving plate.
Whip cream, sweetened to taste, and mix in sliced banana.
Section orange and reserve 3 sections.
Chop rest and fold into cream.
Cut pineapple into pieces.
Reserve 3 pieces of pineapple and fold remainder into cream.
Spread over 1 layer.
Cut other cake into 6 wedges.
Frost 3 wedges with chocolate icing.
Top with pineapple.
Sift confectioner's sugar; add just enough water to make smooth icing.
Add food coloring to color pale yellow and spread on 3 wedges.
Decorate with orange.
Refrigerate and serve within a few hours