Honey Whipped Cream * 1/4 cup sliced almonds, toasted (optional) * Orange slices, quartered (optional)

1. Cream shortening in large bowl with electric mixer. Gradually add honey, beating until light and fluffy. Add orange peel. Add eggs, one at a time, beating thoroughly after each addition. (Mixture may appear slightly curdled) Combine flour, baking powder and salt in small bowl; fold dry ingredients into creamed mixture. Mix until blended. Add ground almonds; mix well. Grease bottoms only of two 8-inch round cake pans; pour in cake batter.

2. Bake in preheated 325 degrees F oven 30 minutes or until wooden toothpick inserted near center comes out clean. Cool in cake pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Frost with Honey Whipped Cream and garnish with toasted almond slices and quartered orange slices, if desired.

Honey Whipped Cream

Beat cream in medium bowl with electric mixer until soft peaks form. Gradually add honey; beat until mixture forms stiff peaks. Fold in vanilla.

Per serving: 270 Calories; 12g Fat (39% calories from fat); 4g Protein; 38g Carbohydrate; 45mg Cholesterol; 165mg Sodium