Mandarin Orange Chiffon Cake - cooking recipe

Ingredients

2 envelopes Knox unflavored gelatine
2 c. orange juice
5 large eggs, separated (you only need 3 egg yolks, but need 5 egg whites)
2 tsp. lemon juice
1 tsp. vanilla flavoring
6 Tbsp. sugar
1 can or jar Mandarin miniature oranges
1/2 tsp. salt
1 (9-inch) baked pie shell
5 c. flour, sifted
2 c. milk
4 eggs and 1 extra for good luck (5 in total)
2 c. butter or margarine
2 c. firmly packed brown sugar
3 c. granulated sugar
2 cans pineapple slices, drained and the juice saved
1 bottle maraschino cherries, juice drained off
6 tsp. baking powder
3 tsp. vanilla
2 tsp. salt
2 boxes Betty Crocker red devil's food cake mix (pudding in the mix)
1 c. water
1 1/4 c. milk
2/3 c. cooking oil
8 eggs (4 per box)
1 1/2 c. vegetable cooking oil
2 c. sugar
4 eggs, separated
4 Tbsp. hot water
2 1/2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. grated raw sweet potatoes
1 c. chopped pecans
1 tsp. vanilla

Preparation

Preheat oven to 350\u00b0.
Sift all dry ingredients together (cake flour, baking powder, cinnamon, nutmeg and salt).
In a large mixing bowl, combine the vegetable cooking oil and sugar.
Beat the mixture until it becomes smooth.
Add egg yolks and beat well. Add the hot water.
Stir well.
Add all the dry ingredients. Stir in the vanilla, then the sweet potatoes and nuts.
Beat well.