INGREDIENTS

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”