Sorry Cake

Ingredients & Directions


CAKE
2 c Flour
1/4 ts Baking soda
1/2 ts Salt
1/2 c Shortening
1/2 c Butter, sweet
1 2/3 c Sugar
6 lg Egg; separated
1 c Buttermilk
1 tb Orange zest; grated
2 c Shredded Wheat; broken into
-shreds
1 c Cranberries; quartered
1/2 c Pecans; chopped
1/4 ts Cream of tartar

FROSTING
4 oz Cream cheese; softened
1/4 c Butter, sweet; softened
3 c Sugar, confectioners
1 tb Orange juice
1 ts Orange zest; grated

Preheat oven to 350 F. 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, beginning and ending with
the flour. Stir in the orange zest, cereal, 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
three greased 8″ or 9″ round cake pans. Bake for 25 35 minutes, or
until a toothpick tests clean. Cool on wire rack.

Frosting: Beat the cream cheese with the butter until well combined.
Graduallyl add the confectioners’ sugar and orange juice; beat until
creamy and smooth. Stir in the orange zest. Frost the tops and sides
of the cake.

—*The Cereal Murders*
Diane Mott Davidson

Yields
16 Servings

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