Walnut-Cocoa Cake

• 1/2 c. shortening
• 3/4 c. sugar
• 2 eggs
• 1/2 c. honey
• 2 1/2 tsp. grated orange peel
• cocoa
• 2 c. sifted cake flour
• 1 tsp. soda
• 1/2 tsp. salt
• 1/4 tsp. each: cinnamon and nutmeg
• 2/3 c. buttermilk
• 1 1/4 c. finely chopped California walnuts
• 1/2 c. butter, melted
• 1 lb. confectioners sugar
• 1/4 c. light cream
• 1/2 tsp. vanilla extract

1. Combine shortening and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Add honey and 2 teaspoons orange peel, beating until light and creamy.
4. Sift 1/3 cup cocoa and next 5 dry ingredients together.
5. Add dry ingredients to creamed mixture alternately with buttermilk, beating well after each addition. Stir in 3/4 cup walnuts.
6. Pour into two greased and floured 9-inch layer pans.
7. Bake at 350u0b0 for 25 to 30 minutes or until cake tests done.
8. Let stand for 5 minutes.
9. Turn onto wire racks to cool. Combine 1/4 cup cocoa and butter in mixer bowl.
10. Add confectioners sugar and cream, beating until smooth.
11. Stir in vanilla and 1/2 teaspoon orange peel, mixing well.
12. Spread between layers and over top and sides of cake.
13. Pat remaining 1/2 cup walnuts around sides.

shortening, sugar, eggs, honey, cocoa, cake flour, soda, salt, cinnamon, buttermilk, california walnuts, butter, confectioners sugar, light cream, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465694 (may not work)