| 1 | Preheat oven to 350 degrees. |
| 2 | Grease and flour two 8-inch round cake pans. |
| 3 | Set aside. |
| 4 | To make cake: sift the dry ingredients into a large mixing bowl. |
| 5 | Add shortening and grated orange rind. |
| 6 | Add the milk or water and orange juice to dry ingredients and beat with an electric mixer on low speed until moistened. |
| 7 | Beat for 2 minutes at medium speed. |
| 8 | Add the eggs; beat for 2 more minutes. |
| 9 | Pour the batter into the prepared cake pans. |
| 10 | Bake about 25 minutes or until a toothpick inserted in center comes out clean. |
| 11 | Cool 10 minutes, then carefully remove the cake from the pans (may stick on bottom). |
| 12 | Cool the layers on racks. |
| 13 | To make filling and frosting: blend the milk and cake flour in a saucepan. |
| 14 | Cook over medium-low heat to very thick past, stirring constantly. |
| 15 | Cool to lukewarm about 40 minutes. |
| 16 | Meanwhile, in small mixing bowl, cream the shortening and butter (or margarine) with the 1 cup granulated sugar and salt. |
| 17 | Add the lukewarm paste to the shortening mixture and beat with electric mixer on high speed until fluffy. |
| 18 | Stir in vanilla, then chopped nuts. |
| 19 | Spread 1 ?cups of the mixture between the cake layers. |
| 20 | Gradually add powdred sugar to remaining mixture and beat vigorously with a spoon to desired consistency (add more powdred sugar if needed). |
| 21 | Frost top and sides of cake. |
| 22 | Assorted recipes from the detroit news, entered by diane pah |
