Recipe - Goldys Sorry Cake

2 cup Allpurpose flour
Three fourths teaspoon Baking soda
One half teaspoon Salt
One half cup Vegetable shortening
Solid
One half cup Unsalted butter
1 2/3 cup Sugar
6 lg Eggs separated
1 cup Buttermilk
1 tablespoon Orange zest freshly
Grated
2 cup Shredded wheat(TM)
Broken
1 cup Cranberries quartered
One half cup Chopped pecans
One fourth teaspoon Cream of tartar
CREAM CHEESE FROSTING
4 ounce Cream cheese softened
One fourth cup Unsalted butter softened
3 cup Confectioner's sugar
1 tablespoon Fresh orange juice
Approximately
1 teaspoon Orange zest freshly
Grated

Set oven to 350F. Three buttered 8 or 9inch round cake pans.

To make the cake, sift together the flour, baking soda, and salt. Beat the
shortening with the butter until well combined. Cream in the sugar and beat
until fluffy and light. Beat in the egg yolks one at a time until well
combined. Add the flour mixture alternately with the buttermilk, beginnng
and
ending with the flour mixture. Stir in the orange zest, cereal (broken into
shreds), cranberries, and pecans. Beat the cream of tartar into the egg
whites
and continue beating until stiff. Gently fold the whites into the cake
batter.
Pour into the 3 prepared pans.

Bake in preheated oven 25 to 35 minutes, until a toothpick inserted in the
center comes out clean. Cool on racks.

To make the frosting, beat the cream cheese with the butter until well
combined. Gradually add the sugar and orange juice; beat until creamy and
smooth. Stir in the orange zest. Frost the tops and sides of the cake.

Posted to MCRecipe Digest V1 #156

Date: Tue, 16 Jul 1996 08:38:39 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Diane Mott Davidson. The Cereal Murders