2-1/4 c. sifted cake flour 1/2 c. shortening
2 tsp. baking powder Grated rind of one large orange
1/4 tsp. baking soda 1 c. liquid (1/2 c. unstrained orange
1 tsp. salt juice and 1/2 c. milk)
1-1/2 c. sugar 2 eggs
Sift together into mixing bowl all ingredients in first column. Add shortening, orange rind, and 2/3 cup of the liquid. Beat with electric beater 2 minutes. Scrape sides and bottom of bowl frequently. Add remaining liquid and eggs. Beat 2 more minutes. Pour into greased and floured 8x12" pan or two 8" layer pans.
Bake at 350 deg. about 30 minutes. When cool, spread Creamy Nut Frosting and Filling (below) between layers and over top and sides.
2-1/2 tbsp. cake flour 1/4 tsp. salt
1/2 c. milk 1 tsp. vanilla
1/4 c. shortening 1/2 c. finely chopped walnuts
1/4 c. butter 1 C. sifted powdered sugar
1/2 c. sugar
Blend flour and milk. Cook to very thick paste, stirring constantly about 10 minutes. Cool. Cream butter and shortening with sugar and salt. Add paste. Beat with electric beater until fluffy. Fold in vanilla and nuts. Set aside 1/3 of the mixture to use for filling in Orange Layer Cake.
To remainder of the mixture, beat in powdered sugar to make fluffy frosting. Spread over top and sides of cake.