2 1/2 c. sifted cake flour
1 tsp. baking powder
1/4 c. vegetable shortening
3 eggs
1/4 c. milk
1 c. chopped walnuts
1 tsp. baking soda
1 stick butter
1 1/4 c. sugar
3/4 c. sour cream
2 tsp. grated orange peel
Rum Butter Frosting

Preheat oven to 350 degrees. Grease two round layer cake pans, dust with flour. Sift together the flour, baking soda, baking powder onto wax paper. Combine the butter, shortenings, sugar and eggs in large bowl. Beat with electric mixer on high for 3 minutes until light and fluffy. Beat in orange peel. Combine sour cream and milk, stir the flour mixture into batter alternately with sour cream mixture beginning and ending with flour. Stir in nuts. Pour into pans evenly. Bake in oven at 350 degrees for 30 minutes. Cool the layers in the pans on wire racks for 10 minutes, loosen around edges with knife, turn out onto wire racks to finish cooling. Fill between layers with Rum Butter Frosting and frost cake and cover sides with chopped walnuts.

RUM BUTTER FROSTING:

1/2 c. butter, softened
1 pkg. 10X confectioners' sugar

Beat in sugar alternately with 3 tablespoons of rum and 1 tablespoon of milk until mixture is creamy and spreadable.