Cream together sugar, shortening, butter (melted) and eggs in a large bowl.

Add in flour, baking soda, baking powder, buttermilk, and juice from 2 of the oranges. Sometimes I substitute orange juice instead of squeezed. Try 2/3 cup if you do. Mix well. The batter will be similar to heavy pancake batter.

Pre-heat oven to 365°F.
Spoon out a large spoon of batter onto an ungreased cookie sheet (lately Ive been using wax paper). You can also transfer the batter to a measuring cup and pour them onto the tray.

Bake until edges are brown and centers spring back when touched.

FROSTING: mix juice from 1 of the squeezed oranges (1/2 cup oj) with powdered sugar and 1 tablespoon melted butter. Then zest the entire skin of an orange into the mixture and mix.

Frost while still warm.