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Walnut Cocoa Cake

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cup shortening
cup sugar
2 eggs
cup honey
2 teaspoons orange peel (grated)
2 cup sifted cake flour
1 teaspoon soda
teaspoon salt
teaspoon cinnamon
teaspoon nutmeg
2/3 cup buttermilk
1 cup walnuts (finely chopped)
cup butter (melted)
1 lb. powdered sugar
cup light cream
teaspoon vanilla


Cream shortening and sugar together in bowl until light. Add eggs, 1 at a time, beating well after each addition. Add honey and 2 teaspoons orange peel, beating until light and creamy.

Sift 1/3 cup cocoa and next 5 dry ingredients together. Add dry ingredients to creamed mixture alternately with buttermilk, beating well after each addition. Stir in cup walnuts.

Pour into 2 greased and floured 9-inch layer pans. Bake at 350 for 25 to 30 minutes or until cake tests done. Let stand for 5 minutes. Turn onto wire racks to cool.

Combine cup cocoa and butter in mixer bowl. Add powdered sugar and cream, beating until smooth. Stir in vanilla and teaspoon orange peel, mixing well. Spread between layers and over top and sides of cake. Pat remaining cup walnuts around side of cake.

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