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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.Helen Vail, Glenside, Pennsylvania Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
4 eggs |
3-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
1-1/2 cups buttermilk |
2 teaspoons vanilla extract |
1-1/2 cups ground walnuts |
frosting: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
3/4 cup butter, softened |
5 to 5-1/2 cups confectioners' sugar |
1-1/2 teaspoons vanilla extract |
1/3 cup finely chopped walnuts |
Directions:
1. In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to the creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in the walnuts.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
3. For frosting, beat cream cheese and butter in a large bowl. Add sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Store in the refrigerator. Yield: 12-16 servings.
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