1 1/2 c. unsifted all purpose flour
3/4 c. packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
2 eggs, slightly beaten
2/3 c. orange juice
1/2 tsp. grated orange peel
3 tbsp. butter
3/4 c. confectioners' sugar
1/2 c. chopped nuts
1/4 c. unsweetened cocoa
Cocoa Glaze

Combine flour, brown sugar, baking powder and salt in medium mixing bowl; cut in shortening with pastry blender or knifes until mixture resembles coarse crumbs. Add eggs, orange juice and orange peel; stir just until blended. (Batter will be lumpy.) Set aside.

Microwave butter in small micro-proof bowl on high (full power) for 30 seconds or until melted. Stir in confectioners' sugar, nuts and cocoa to form crumb mixture; set aside.

Cut wax paper to fit bottom of 1 1/2 quart microproof tube pan; place in pan. Grease bottom and side of pan. Spread half the batter evenly in bottom of prepared pan. Sprinkle half the crumb mixture over batter. Spread with remaining batter and sprinkle with remaining crumb mixture; cover pan loosely with sheet of wax paper.

Microwave on inverted saucer or microwave rack on high for 5 or 7 minutes or until cake tester comes out clean. Cover with aluminum foil and let stand 10 minutes. Invert onto serving plate; remove wax paper. Cool slightly; glaze with Cocoa Glaze. 9 to 12 servings

COCOA GLAZE
1 tbsp. butter
2 tbsp. unsweetened cocoa
1 1/2 tbsp. water
3/4 c. confectioners' sugar
1/2 tsp. vanilla

Microwave butter in small microwaveable bowl on high for 10 to 15 seconds or until melted; stir in cocoa and water. Microwave on high for 10 to 20 seconds or until mixture is thick and smooth when stirred. Blend in confectioners' sugar and vanilla. Beat until smooth. (If glaze is too thick, add water, a few drops at a time, until of desired consistency.) Pour over coffee cake.