Mother's Walnut Cake 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mother's Walnut Cake cont. 5 to 5-1/2 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 1/3 cup finely chopped walnuts In a large mixing 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 center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. For Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Mother's Walnut Cake frosting, beat cream cheese and butter in a large mixing 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008