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Orange Layer Cake

My sister gave me this recipe over 50 years ago...and I still make it for Christmas. With its creamy nut frosting and tangy orange flavor, its a family favorite.

12 ServingsPrep: 40 min. Bake: 20 min. + cooling

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 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/2 cup 2% 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 large bowl, cream shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in
orange peel. Combine the flour, baking powder, salt and baking soda;
gradually add to creamed mixture alternately with water and orange

2 of 2

Orange Layer Cake (continued)

Directions (continued)

juice.
Pour into two greased and floured 9-in. round baking pans. Bake at
350° for 20-25 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a small saucepan, stir flour and milk until smooth. Bring to a
boil; cook and stir for 1 minute or until thickened. Remove from the
heat; cool to lukewarm.
In a small bowl, cream the shortening, sugar and salt until light and
fluffy. Beat in vanilla. Add cooled milk mixture; beat on high speed
for 5 minutes or until fluffy. Remove about 2/3 cup; fold in nuts.
Spread between cake layers.
Gradually add confectioners' sugar to remaining filling; beat until
fluffy. Frost top and sides of cake. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 459 calories, 20 g fat (5 g saturated fat), 37 mg cholesterol, 355 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein.