Fresh Orange Cake

FRESH ORANGE CAKE
(makes 12 servings)

Cake:
2 1/4 cups sifted cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
1 grated rind of orange
3/4 cup milk
1/4 cup orange juice
2 eggs

Filling and Frosting:
1 cup milk
5 tablespoons sifted cake flour
1/2 cup shortening
1/2 cup butter or margarine,
     softened
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 to 1 cup sifted powdered
     sugar

1. Preheat the oven to 350 degrees. Grease and flour 2 8-inch round pans. Set aside.

2. To make the cake: sift the dry ingredients into a large mixing bowl. Add shortening and orange rind.

3. Add the milk and orange juice to the dry ingredients and beat with an electric mixer on low until moistened. Beat for 2 minutes at medium speed. Add the eggs; beat for an additional 2 minutes.

4. Pour the batter into the prepared cake pans. Bake for about 25 minutes or until toothpick comes out clean.

5. Cool 10 minutes then carefully remove from pans. Cool the layers on racks.

6. To make filling and frosting: Blend the milk and cake flour in a saucepan. Cook over medium-low heat to a very thick paste, stirring constantly. Cool to lukewarm, about 40 minutes.

7. Meanwhile, in a small mixing bowl, cream the shortening and butter or margarine with the 1 cup granulated sugar and salt.

8. Add the lukewarm paste to the shortening mixture and beat with electrify mixer until fluffy.

9. Stir in vanilla (remove 3/4 cup of the mixture and reserve). Spread 1 1/2 cups of the mixture between the cake layers.

10. Add the powdered sugar to the remaining mixture and beat vigorously until desired consistency. Frost top and sides of the cake.