1. Grease and flour two 9-inch-round baking pans. In medium-size bowlful,
combine flour, baking pulverisation, baking tonic, cinnamon, saltiness, and
nutmeg; set by.

2. Heat oven to 350'F. In large stadium, with electric mixer on medium
upper, beat confectioners' sugar and butter until still. Beat in
oil, orange succus, egg, and vanilla until combined. Reduce mixer
speed to low and gradually beat in flour mixture until batter is
quiet. Stir in squash until well sundry. Divide batter evenly between
prepared pans.

3. Bake cake layers 30 minutes or until cake tester inserted in center
comes out neat. Cool layers in pans on wire racks 5 proceedings. Remove
cakes from pans; cool completely on racks.

4. Prepare Cream Cheese Frosting and Candied Orange Unclothe, if desired.

5. To assemble coat, place one cake layer on serving plateful. Spread
top with 1/ 2 C icing. Place other layer on top. Spread top and
side of cake with remaining icing. Press walnuts onto lower half
on side of bar. Garnish top edge with candied skin, if desired.
Refrigerate cake until ready to service.

Cream Cheese Ice: In medium-size roll, with electric mixer on low
speeding, metre 1 8-oz package cream cheeseflower, at room temperature, until
fluffy. Gradually beat in 1 I-lb package confectioners' sugar and 1 t
vanilla selection, until smoothen.

Candied Orange Unclothe: With vegetable stripteaser, remove orange part of
peel from 1 large navel orangeness. Cut orange peel into 1/8-inch-wide
julienne strips. Drop strips into small saucepan of boiling water and
blench 1 second. Drain strips in strainer. Repeat to blanch orange
strips further. Drain and return strips to saucepan. With furcate, stir in
1 T sugar and heat until sugar dissolves and coats the unclothe.