Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Cups  All-Purpose Flour
     1/4      Teaspoon  Baking Soda
     1/2      Teaspoon  Salt
     1/2           Cup  Solid Vegetable Shortening
     1/2           Cup  Unsalted Butter
  1 2/3           Cups  Sugar
  6              Large  Egg -- Separated
  1                Cup  Buttermilk
  1         Tablespoon  Orange Zest -- Grated
  2               Cups  Shredded Wheat -- Broken
  1                Cup  Cranberries -- Quartered
     1/2           Cup  Pecans -- Chopped
     1/4      Teaspoon  Cream Of Tartar
  8             Ounces  Cream Cheese -- Softened
     1/4           Cup  Unsalted Butter -- Softened
  3               Cups  Cconfectioners' Sugar
  1         Tablespoon  Orange Juice, Fresh
  1           Teaspoon  Orange Zest -- Grated

Preparation:

Preheat the oven to 350 degrees. To make the cake, sift together the flour= ,=20 baking soda, and salt. Beat the shortening with the butter until well=20 combined. Cream in the sugar and beat until fluffy and light. Beat in the=20 egg yolks one at a time until well combined. Add the flour mixture=20 alternately with the buttermilk, beginning and ending with the flour mixture= .=20 Stir in the orange zest, cereal, cranberries, and pecans. Beat the cream o= f=20 tartar into the egg whites and continue beating until stiff. Gently fold th= e=20 whites into the cake batter. Pour into 3 buttered 8 or 9 inch round cake=20 pans. Bake for 25 to 35 minutes, unti la toothpick inserted in the center=20 comes out clean. Cool on a rack.=20 To make the frosting, beat the cream cheese with the butter until well=20 combined.. Gradually add the confectioners' sugar and orange juice; beat=20 until creamy and smooth. Stir in the orange zest. Frost the tops and sides=20 of the cake. =

Nutritional Information:

337 Calories (kcal); 18g Total Fat; (46% calories from fat); 6g Protein; 40g Carbohydrate; 116mg Cholesterol; 167mg Sodium