Sorry Cake
By: Kitch-N-Chik
Published: Saturday, February 13, 2010 - 6:03pm

Ingredients




2 cups Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Shortening
1 cup Butter, sweet
1 cup Sugar
6 lrgs Egg, separated
1 cup Buttermilk
1 tablespoon Orange zest, grated
2 cups Shredded Wheat, broken into shreds
1 cup Cranberries, quartered
1 cup Pecans, chopped
1 teaspoon Cream of tartar
4 ounces Cream cheese, softened
1 cup Butter, sweet, softened
3 cups Sugar, confectioners
1 tablespoon Orange juice
1 teaspoon Orange zest, grated

Preparation

1 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. 2 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. 3 Frosting: Beat the cream cheese with the butter until well combined. 4 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.