Cake: Double-Deck Orange Coffee Cake

2 1/2 c. packaged biscuit mix

3 T. sugar

1/2 c. milk

1 egg

3 T. shortening

Orange Filling:

1/3 c. brown sugar

1/3 c. chopped walnuts

2 T. flour

1 T. grated orange peel

Dash salt

2 T. melted butter

Mix ingredients with fork; beat 15 strokes.  Turn out on well dusted surface.  Knead gently 8 to 10 times.  Divide dough in two parts.  For lower layer, roll in an 8-inch circle.  Place in greased 9-inch pie plate patting dough up sides.  Sprinkle with orange filling.  Roll remaining dough to 7-inch circle.  Place on top of filling.  With scissors, snip one inch slashes around edge of top layer.  Bake at 375 for 20 minutes.  Drizzle with orange glaze of 1 to 1 1/2 tablespoons orange juice added to 1 cup sifted confectioners' sugar.  Top with nuts.  Serve hot.

Mrs. Freeman (Mary Kay) Burkhalter

Our Swiss Pantry II

First Mennonite Church

1987