Cut the fennel bulb in half. Cut away the hard core and root. Slice the fennel thinly, then cut the slice into strips.
Bring a large pan of salted water to a boil. Add the pasta, and cook for 10-12 minutes until just tender.
Meanwhile, heat the oil in a small saucepan. Add the fennel and shallot, and cook for 2-3 minutes over a high heat, stirring occasionally.
Add the tomatoes, sugar and oregano. Cover the pan, and simmer gently for 10-12 minutes, until the fennel is tender. Add salt and pepper to taste. Drain the pasta, and return it to the pan. Toss with the sauce. Serve with cheese crumbled over the top.
Heat oven to 350 degrees. Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, Scraping bowl occasionally. Pour into pans.
Bake oblong 45-50 minutes, layer 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost cake with the Butter Frosting listed below.
