Orange Layer Cake

Ingredients

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tablespoon grated orange peel
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup water
1/4 cup orange juice
FILLING/FROSTING:
2 1/2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup shortening
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup confectioners’ sugar

Directions

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in orange peel. Combine the flour, baking powder, salt and orange juice. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F for 20-25 minutes or until a tooth pick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a saucepan, stir flour and milk until smooth. Bring to a boil; cook and stir for one minute or until thickened. Remove from the heat; cool to lukewarm. In a mixing bowl, beat shortening, sugar and salt. Add vanilla; mix well. Add cooled milk mixture; beat in high speed for 5 minutes or until fluffy. Remove about 2/3 cup; fold in nuts. Spread between cake layers. To the remaining filling, add confectioners’ sugar; beat until light and fluffy. Frost top and sides of cake.