1 pkg. yellow cake mix for 2 layer cake
1 tsp. grated orange peel
1/2 c. light rum
Whipped Creme Filling
Rich Chocolate Frosting
1 c. chopped California walnuts

Day before serving: Prepare cake mix as label directs for two 9 inch round cake pans but fold grated orange peel into batter. Bake and cool.

With long sharp knife, cut layers in half to make 4 layers. Sprinkle each layer with 2 tablespoons rum. Place first layer on cake plate, cut side up; spread with 1/3 whip creme filling. Repeat and top with last layer, top side up. Frost sides and top. Press nuts around side of cake. Refrigerate overnight.

WHIPPED CREAM FILLING:

Whip 2 cups heavy cream with 1/4 cup confectioners' sugar and dash salt until stiff peaks form. Fold in about 1 teaspoon vanilla extract.

RICH CHOCOLATE FROSTING:

Mixer at low speed, beat 6 squares unsweetened chocolate, melted, 1 1/2 cups confectioners' sugar and 3 tablespoons hot water until blended. Add 3 eggs, one at a time, beating well after each addition. Add 1 1/2 cups butter, softened; beat until smooth.

CHOCOLATE FROSTING:

Frosts two 8 or 9 inch layers or 13 x 9 inch cake.

1/4 c. shortening (or butter, melted)
1/2 c. cocoa
1/4 tsp. salt
1/3 c. milk
1 1/2 tsp. vanilla
3 1/2 c. confectioners' sugar

Combine melted Crisco (or other), cocoa and salt. Then add milk and vanilla. Mix in sugar in 3 parts. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency.