1 c. butter
2 c. sugar
3 eggs
3 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 c. milk
3/4 c. canned Hershey syrup
1/4 tsp. baking soda
2 tbsp. Tang powdered drink mix

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour with 1 teaspoon baking soda and salt and add to creamed mixture alternately with milk, beating until smooth and well blended. Measure 1/3 batter into a bowl, combine chocolate syrup and 1/4 tsp. baking soda; fold into this portion of batter. Over remaining 2/3 of batter, sprinkle orange drink powder. Fold until powder is completely blended. Pour orange batter into a greased and floured 10 inch tube pan. Spread chocolate batter over orange batter in pan. Do not mix. Bake at 350 degrees for 1 hour and 10 minutes or until done. Cool completely before removing from pan. Invert into serving tray and frost with orange butter frosting, or sprinkle with powdered sugar.