Banana Orange Cake 3 1/4 cups cake flour 1 3/4 tsp. baking powder 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 cup orange juice 1 1/2 tablespoons grated orange peel 4 very ripe bananas 1 cup Crisco 2 cups sugar 4 eggs 1 tsp. vanilla extract Preheat oven to 350 degrees. Grease and flour 3 - 9 inch cake pans. Puree bananas in food processor or blender. You should have about 1 2/3 cups. At medium speed of electric mixer, beat shortening, sugar and orange peel until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well between each egg. Beat in vanilla and banana puree. Combine dry ingredients. At low speed beat in flour mixture alternating with orange juice. Pour batter into prepared pans. Bake 25 to 30 minutes until edges start to pull away from the sides of the pan. Cool 10 minutes then turn out on racks and cool completely. Frosting: 5 1/4 cups confectioners' sugar 6 oz. unsalted butter, softened 1 tbs. grated orange peel 12 oz. cream cheese, softened Sift confectioners' sugar. With mixer at medium speed beat butter and orange peel until creamy. Beat in cream cheese until smooth. Gradually beat in confectioners' sugar. Wait until cake is completely cool before frosting it.