b'ORANGE COCONUTBATTER1 CupSoft -A- Silk Cake Flour1/2 CupCriscoShortening1 3/4 Cup GranulatedPREHEAT OVEN TO 350 DEGREES.SugarIN A LARGE BOWL COMBINE 1 CUP OF FLOUR,1/2 CUP 1 1/8 TeaspoonSaltOF SHORTENING, 1 3/4 CUP SUGAR, 1 1/8 TEASPOON OFSALT,2 1/4 TEASPOONS BAKING POWDER, AND 3 3/4 2 1/4 Teaspoons BakingTABLESPOONS OF MILK. MIX FOR 3 TO 5 MINUTES IN LOWPowderSPEED.7 Tablespoons Milk,ADD 3 EGGS AND MIXFOR 1 MINUTE ON LOW SPEED.DividedADD 3 1/4 TABLESPOONS OF MILK, 1/2 TEASPOON OF 3 Whole EggsVANILLA,1/4 TEASPOON OF RUM EXTRACT, AND 4TEASPOONS OF GROUND ORANGES & LEMONS TO THE 1/4 TeaspoonsRumMIXTURE AND MIX FOR 1 1/2 MINUTES ON MEDIUM SPEED.ExtractPOUR BATTER INTO TWO GREASED 8 INCH CAKE PANS 1/2 TeaspoonVanillaAND BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES. COOLIN PANS FOR 10 MINUTES; THEN TURN ON WIRERACKS 4 TeaspoonsGroundTO COOL.Oranges & Lemons( recipe found onONCE COOLED, SLICE THE CAKES HORIZONTALLY, MAKING page 284)4 LAYERS.PREPARE BUTTERCREAM ICING RECIPE FOUND ON PAGE DOUBLE DIP198. SPREAD BUTTERCREAM ICING BETWEEN THE FOUR BUTTERCREAM ICINGLAYERS, SIDES AND TOP OF CAKE.COVER COMPLETEDCAKE WITH ORANGE COCONUT TOPPING. Recipe Found On PageORANGE COCONUT TOPPING 198.IN A BOWL MIX VEGETABLE OIL AND COCONUT FLAKE ORANGE COCONUTUNTILALLFLAKESARECOVEREDWITHOIL. TOPPINGADD 1 TEASPOON OF ORANGE MARMALADE AND 3/4 1 Tablespoon VegetableTEASPOON OF WATER . MIX WELL. OilMAKES ONE FOUR LAYER 8 INCH CAKE. 1 1/4CupCoconut Flake1TeaspoonOrange Marmalade188 3/4 TeaspoonWater'