Sorry Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: SORRY CAKE
Categories: Cakes
Yield: 14 Servings

CAKE:
2 c All-purpose flour
3/4 ts Baking soda
1/2 ts Salt
1/2 c Solid vegetable shortening
1/2 c Unsalted butter; (1 stick)
1 2/3 c Sugar
6 Large eggs; separated
1 c Buttermilk
1 tb Freshly grated orange zest
2 c Shredded Wheat cereal;
-broken into shreds
1 c Cranberries; quartered
1/2 c Pecans; chopped
1/4 ts Cream of tartar
H
FROSTING:
4 oz Package cream cheese;
-softened
1/4 c Unsalted butter; softened
-(1/2 stick)
3 c Confectioners' sugar
1 tb Fresh orange juice; approx.
1 ts Freshly grated orange zest

Preheat oven to 350 degrees. 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
mixture. Stir in the orange zest, cereal, cranberries, and pecans. Beat
the cream of tartar into the egg whites and and continue beating until
stiff. Gently fold the whites into the cake batter. Pour into 3 buttered 8
or 9-inch round cake pans. Bake for 25 to 35 minutes, until a toothpick
inserted in the center comes out clean. Cool on a rack.

To make the frosting, beat the cream cheese with the butter until well
combined. Gradually 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. Makes 14 to 16 servings.

From the novel The Cereal Murders by Diane Mott Davidson

Formatted for MM by Pegg Seevers 7/11/94

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