Meg--------I hope that you enjoy this recipe. I'm going to type it the way that it is written in the very old "Aunt Jenny's Favorite Recipes."

Orange Bonbon Cake

3/4 c. Spry
3/4. tsp. Salt
Grated rind of one orange
1 1/2 c. Sugar
3 eggs (Unbeaten)
3 tsp. Baking Powder
3 c. Sifted Flour
Juice of one medium orange
2 TBS. Lemon Juice
Water

Combind Spry, Salt, and grated orange rind. Add sugar gradually. Cream until light and fluffy. Add eggs, one at a time, beating throughly after each addition. Add baking powder to flour and sift three times. Combine orange juice and lemon juice. And add water to make one cup. Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, mixing after each addition until smooth. Pour batter into two deep greased and floured nine inch layer pans. Bake in moderately hot oven. (375 degrees) (That seems hot to me.) 25-30 minutes. Spread Bonbon Frosting between layers and on top and sides of cake.

Bonbon Frosting

2 tsp. grated orange rind
6 TBS. Orange Juice
2 TBS. Spry
1 TBS. Butter
1/4 tsp. Salt
4 c. Sifted Confectioners' Sugar
2 oz. chocolate, melted
2 TBS. Scalded Cream (About)

Let orange rind stand in orange juice for 10 minutes, then strain. Cream Spry, Butter, and Salt together. Add 1/2 c. Sugar gradually, creaming until light and fluffy. Add melted chocolate and blend. Add remaining sugar, alternately with orange juice, beating until smooth. Add hot cream and beat well. Add just enough cream to make a nice spreading consistency. Makes enough frosting to cover tops and sides of two nine inch layers.

Enjoy!