–CAKE–
2 1/4 c Sifted cake flour
1 1/2 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1/2 c Vegetable shortening
1 Orange rind, grated equals
1 tb Or more
3/4 c Milk or water
1/4 c Orange juice
2 Eggs
-FILLING & FROSTING-
1 c Milk
5 tb Sifted cake flour
1/2 c Vegetable shortening
1/2 c Butter or margarine,
Softened
1 c Granulated sugar
1/4 ts Salt
1 ts Vanilla
1 c Finely chopped walnuts
1 c Powdered sugar
Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans.
Set aside.
To make cake: Sift the dry ingredients into a large mixing bowl. Add
shortening and grated orange rind.
Add the milk or water and orange juice to dry ingredients and beat with an
electric mixer on low speed until moistened. Beat for 2 minutes at medium
speed. Add the eggs; beat for 2 more minutes.
Pour the batter into the prepared cake pans. Bake about 25 minutes or
until a toothpick inserted in center comes out clean. Cool 10 minutes, then
carefully remove the cake from the pans (may stick on bottom). Cool the
layers on racks.
To make filling and frosting: Blend the milk and cake flour in a saucepan.
Cook over medium-low heat to very thick past, stirring constantly. Cool to
lukewarm about 40 minutes.
Meanwhile, in small mixing bowl, cream the shortening and butter (or
margarine) with the 1 cup granulated sugar and salt.
Add the lukewarm paste to the shortening mixture and beat with electric
mixer on high speed until fluffy. Stir in vanilla, then chopped nuts.
Spread 1 1/2 cups of the mixture between the cake layers.
Gradually add powdred sugar to remaining mixture and beat vigorously with a
spoon to desired consistency (add more powdred sugar if needed). Frost top
and sides of cake.
Assorted recipes from the Detroit News, entered by Diane Pahl
From
Yields
12 Servings