2 1/4 c. sifted cake flour
2 1/4 tsp. double acting baking powder
1/4 tsp. salt
1/2 c. butter or other shortening
2 tsp. grated orange rind
1 c. light corn syrup
2 eggs, unbeaten
1/2 c. milk
1 1/2 tsp. vanilla

Sift flour once, measure, add baking powder and salt and sift together three times. Cream shortening with orange rind; add syrup gradually, beating well after each addition. Add 1/4 of flour and beat until smooth and well blended. Add eggs, one at a time, beating well after each. Add remaining flour in thirds, alternately with milk in halves, beating very well after each addition. For best results beat cake very well at each stage of mixing. Add vanilla. Bake in two greased 8" layer pans in moderate oven, 375 degrees for 30 minutes or until done. Cover with chocolate frosting.

CHOCOLATE CHIP FROSTING: Place layers on baking sheet, having one layer top-side down. Cover tops with semi-sweet chocolate chips, using 2 packages. Heat in moderate oven, 350 degrees, 6 minutes, or until chips are just softened. Cake may be frosted while warm. Heat only 3 minutes. Remove from oven. Spread softened chips over bottom layer, letting chocolate run down on sides. Arrange top layer and spread as before. Then spread sides evenly.