Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Set aside.

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

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

Pour the batter into the prepared cake pans. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, then carefully remove the cake from the pans (may stick on bottom). Cool the layers on racks.

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

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

Add the lukewarm paste to the shortening mixture and beat with electric mixer on high speed until fluffy. Stir in vanilla, then chopped nuts. Spread 1 1/2 cups of the mixture between the cake layers.

Gradually add powdred sugar to remaining mixture and beat vigorously with a spoon to desired consistency (add more powdred sugar if needed). Frost top and sides of cake.

Assorted recipes from the Detroit News, entered by Diane Pahl