Sorry Cake

• 2 cups flour, all-purpose
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1/2 cup butter sweet
• 123 cups sugar
• 6 large eggs separated
• 1 cup buttermilk
• 1 tablespoon orange zest grated
• 2 cups shredded wheat cereal broken into shreds
• 1 cup cranberries quartered
• 1/2 cup pecans chopped
• 1/4 teaspoon cream of tartar
• 4 ounces cream cheese softened
• 1/4 cup butter sweet, softened
• 3 cups sugar confectioners
• 1 tablespoon orange juice
• 1 teaspoon orange zest grated

1. Preheat oven to 350F (180C).
2. To make the cake, sift together the flour, baking soda and salt.
3. Beat the shortening with the butter until well combined.
4. Cream in the sugar and beat until fluffy and light.
5. Beat in the egg yolks one at a time until well combined.
6. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
7. Stir in the orange zest, cereal, cranberries, and pecans.
8. Beat the cream of tartar into the egg whites and continue beating until stiff.
9. Gently fold the whites into the cake batter.
10. Pour into three greased 8 or 9 inch round cake pans.
11. Bake for 25 to 35 minutes, or until a toothpick tests clean.
12. Cool on wire rack.
13. Frosting: Beat the cream cheese with the butter until well combined.
14. Gradually add the confectioners' sugar and orange juice; beat until creamy and smooth.
15. Stir in the orange zest.
16. Frost the tops and sides of the cake.

flour, baking soda, salt, vegetable shortening, butter sweet, sugar, eggs, buttermilk, orange zest, shredded wheat cereal, cranberries, pecans, cream of tartar, cream cheese, butter sweet, sugar confectioners, orange juice, orange zest

Taken from recipeland.com/recipe/v/sorry-cake-38621 (may not work)