1 c. shortening
2 c. sugar
4 eggs
3 c. self-rising flour
1 c. milk
1 tsp. vanilla flavoring
Orange Frosting (below)

Cream well the shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Use this batter to make thin layers. Put a circle of wax paper into the bottom of a round cake pan and spray it with Baker's Joy.

Pour in just enough batter to cover the bottom. Bake at 350 degrees about 10 minutes until done but not brown. (This amount of batter should make about 13 layers.) Stack the layers, putting Orange Frosting on top of each layer while it is hot.

ORANGE FROSTING:

1 lg. (16 oz.) can orange juice concentrate
3/4 c. sugar
1/2 c. cornstarch
1 1/2 juice can water

Mix the orange juice concentrate, sugar and cornstarch in a saucepan. While stirring, add in the water. Cook over medium heat, stirring constantly, until thick. Cool completely before using on hot cake layers. (I make my frosting one day and use it the next.)