Marble Chiffon Cake Recipe

         
    1/3 c  baking cocoa
    1/4 c  water,Boiling
  1 1/2 c  sugar,plus 3 tbsp divided
    1/2 c  vegetable oil,plus 3 tbsp
           -divided
  2 1/4 c  all-purpose flour
      1 T  baking powder
      1 t  salt
      7    eggs,separated
    3/4 c  water
    1/2 t  cream of tartar
      2 t  orange peel,Grated
           ORANGE GLAZE
      2 c  confectioners' sugar
    1/3 c  butter,melted
      3 T  orange juice
    1/2 t  orange peel,Grated

1 In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2
tablespoons oil; whisk until smooth. Cool.

2 In a mixing bowl, combine flour, baking powder, salt and remaining
sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients.
Beat until well blended. Beat egg whites and cream of tartar until
soft peaks form; fold into batter. Remove 2 cups of batter; stir into
cocoa mixture. To the remaining batter, add orange peel. Alternately
spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.

3 Bake at 325 degrees for 70-75 minutes or until top springs back when
lightly touched. Invert cake pan on a wire rack; cool.

4 For the glaze, combine sugar, butter and enough orange juice to reach
desired consistency. Add orange peel; spoon over cake.

This high cake won a blue ribbon for Best Chiffon Cake at an Iowa
county fair. Makes 12 servings.

Marbled Banana Bars
        
      1 c  sugar
    1/2 c  land o lakes® margarine
           -softened
  1 1/2 c  mashed ripe bananas,about 4
      1    egg
      1 t  vanilla
  1 1/2 c  all-purpose flour
      1 t  baking powder
      1 t  baking soda
    1/2 t  salt
    1/4 c  unsweetened cocoa
           powdered sugar,if desired

Heat oven to 350F. Combine sugar and margarine in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes)
. Add bananas, egg and vanilla; continue beating, scraping bowl often,
until well mixed (1 to 2 minutes). Add flour, baking powder, baking
soda and salt; reduce speed to low. Beat, scraping bowl often, until
well mixed (1 to 2 minutes).

Drop 1 1/2 cups batter by spoonfuls into greased 13x9-inch baking pan.
To remaining batter in bowl, add cocoa; beat on low speed until well
mixed (30 seconds).

Drop spoonfuls of chocolate batter in pan over banana batter. Swirl
chocolate batter through banana batter using knife. (DO NOT OVER-SWIRL.)
Bake for 20 to 25 minutes or until toothpick inserted in center comes
out clean. Cool completely.

Just before serving, sprinkle with powdered sugar. Cut into bars.

Yield: 36 bars

1999 West Virginia State Fair