Directions

• Grease and flour three 9-in. round baking pans; set aside. In a large
• bowl, cream the butter, shortening and 1-3/4 cups sugar until light
• and fluffy. Beat in vanilla. Combine the flour, baking powder and
• salt; add to the creamed mixture alternately with milk, beating well
• after each addition.
• In a large bowl with clean beaters, beat egg whites until soft peaks
• form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
• high until stiff peaks form. Fold into batter. Fold in nuts.
• Transfer to prepared pans. Bake at 350° for 18-22 minutes or
• until a toothpick inserted near the center comes out clean. Cool for
• 10 minutes before removing from pans to wire racks to cool
• completely.
• For filling, in a small heavy saucepan, combine sugar and cornstarch;
• gradually stir in milk until smooth. Cook and stir over medium-high
• heat until thickened and bubbly. Reduce heat to low; cook and stir 2
• minutes longer.
• Remove from the heat. Stir a small amount of hot mixture into egg
• yolks; return all to the pan, stirring constantly. Bring to a gentle
• boil; cook and stir for 2 minutes. Remove from the heat; stir in
• butter and vanilla. Cool.
• For frosting, in a large heavy saucepan, combine the sugar, egg
• whites, water and cream of tartar over low heat. With a hand mixer,
• beat on low speed for 1 minute. Continue beating on low over low
• heat until frosting reaches 160°, about 8-10 minutes. Pour into
• a large bowl; add vanilla. Beat on high until stiff peaks form,
• about 7 minutes.
• Spread filling between cake layers. Frost cake. Store in the
• refrigerator. Yield: 16 servings.