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Mother's Walnut Cake

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

12-16 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
4 eggs
3-1/2 cups 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

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.
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

2 of 2

Mother's Walnut Cake (continued)

Directions (continued)

center comes out clean. Cool for 5 minutes; remove from pans to wire
racks to cool completely.
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.

Nutrition Facts: 1 serving (1 piece) equals 685 calories, 35 g fat (16 g saturated fat), 114 mg cholesterol, 475 mg sodium, 86 g carbohydrate, 1 g fiber, 9 g protein.