In honor of the appearance of the Berrymans at Hogeye Folk Arts, we present the following from the Berryman newsletter:

Orange Cocoa Cake

We wrote a song called Orange Cocoa Cake for Cathy Fink and Marcy
Marxer who needed another number for their album dedicated to
parents {A Parents' Home Companion, Rounder CD8031}. We liked it
so much we also perform it and put it on our new album {Double
Yodel, Cornbelt CR10}.

     {Anne Hills has recorded Orange Cocoa Cake on the "Part
     of the Village" album for the Carole Robertson Center
     for Learning that Anne sells at concerts.}

This song contains all the ingredients for a cake of the same name
from a book called Hershey's Chocolate Treasury.

The folks at Hershey were kind enough to fax us permission to
reprint the recipe, along with the most recent recipe version.
Their fax is reproduced here.

Following is the current recipe, as of 3/15/95, for ORANGE COCOA
CAKE. You may reprint the recipe, without changing it in any way,
with the following permission line:

     HERSHEY'S is a registered trademark. Recipe courtesy
     of the Hershey Kitchens, and reprinted with permission
     of Hershey Foods Corporation.

Peter's wife Kristi, who discovered this cake for us, offers some tips:



     *To sour milk:  Use 1 tablespoon white vinegar plus
     milk to equal 1 cup; use 1/2 tablespoon white vinegar
     plus milk to equal 3 tablespoons.


     Heat oven to 350 degrees Fahrenheit.

     Grease three 8- or 9-inch round baking pans; line with
     wax paper.

     In small bowl, stir together cocoa and water until
     smooth; set aside.

     In large mixer bowl, beat butter, shortening, sugar,
     salt and vanilla until well blended. Add eggs; beat
     well. Stir 1-1/2 teaspoons baking soda into 1 cup
     buttermilk; add to butter mixture alternately with

     In small bowl, measure 1-2/3 cups batter; stir in
     remaining 1/8 teaspoon baking soda and 3 tablespoons
     buttermilk, orange peel and orange extract. Pour into
     one prepared pan.

     Stir cocoa mixture into batter; divide evenly between
     two remaining prepared pans.

     Bake 25 to 30 minutes or until wooden pick inserted in
     center comes out clean.

     Cool 10 minutes; remove from pans to wire racks.
     Carefully peel off wax paper. Cool completely.

     Place one chocolate layer on serving plate. Spread
     with ORANGE BUTTERCREAM FROSTING. Top with orange
     layer; spread with frosting. Top with remaining
     chocolate layer; frost top and sides of cake.

     10 to 12 servings.




     In large mixer bowl, beat butter, 1 cup powdered sugar,
     orange peel and vanilla until creamy. Add remaining
     powdered sugar alternately with milk, beating to
     spreading consistency.