6 oz. butter
2 tsp. grated orange rind
1 1/4 c. super fine sugar
4 eggs
3 oz. chocolate chips
3/4 c. sour cream
2 c. plain flour
1/2 tsp. baking soda

ORANGE SYRUP:

1/2 c. sugar
1/4 c. orange juice

Grease 8" baba pan, sprinkle with flour, shake out excess flour. Combine butter, rind and sugar in medium bowl, beat with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Fold in chocolate chips and sour cream, then sifted flour and soda.

Spread into prepared pan, bake in moderately slow oven for about 55 minutes or until firm. Stand 5 minutes before turning onto wire rack, place tray underneath rack. Prick top of cake with a fork and pour hot syrup evenly over hot cake.

1 (18 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
2 (3 oz.) pkgs. instant vanilla pudding
3 c. milk
1/4 c. powdered sugar
1/2 c. flaked coconut, toasted
1 1/2 c. whipping cream
1 tsp. vanilla

Bake cake as the package says in flat pan.

Combine pineapple and juice and sugar in pan; cook until thick and syrupy, about 20 minutes.

Pierce cake when taken from oven and pour pineapple mix and spread on cake. Cool completely.

Combine pudding with milk, blend until thick. Spread this over cake. Beat cream until soft peaks, add powdered sugar and vanilla, beat until stiff. Spread over cake, sprinkle with coconut. Refrigerate about 24 hours. About 10 servings.