b'Chocolate Cake Batter ( recipe found on page272 )Chocolate Fudge Icing( recipe found on page 276)PREHEAT OVEN TO 350 DEGREES.FOR CHOCOLATE CAKE RECIPE REFER TO PAGE 272.ONCE BAKED LET COOL AND ICE WITH CHOCOLATE FUDGEICING. FOR CHOCOLATE FUDGE ICING RECIPE REFER TOPAGE 276.FROSTING A LAYER CAKEPLACE ONE LAYER, TOP SIDE DOWN, ON THE PLATE.SPREAD THE LAYER WITH FILLING OR FROSTING ALMOSTTO EDGE - THE WEIGHT OF THE TOP LAYER WILL PUSHIT TO THE EDGE. PLACE THE SECOND LAYER, TOP SIDEUP, ON THE FILLING, SO THE FLAT BOTTOMS OF THE TWOLAYERS FACE EACH OTHER, KEEPING THE TOP LAYERFROM CRACKING OR SLIDING OFF. FROST SIDES OF CAKETHINLY TO SET ANY LOOSE CRUMBS, THEN APPLY ASECOND, GENEROUS LAYER OF FROSTING, SWIRLING ITUP TO MAKE A 1/2 INCH RIDGE ABOVE RIM OF CAKE,SWIRLING THE FROSTING OR LEAVING IT SMOOTH, ASYOU LIKE. DECORATE IF DESIRED.MAKES ONE 8 INCH CHOCOLATE CAKE.ORANGE COCONUT CAKE189 190'