Printable | Taste of Home

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
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.

Printed from tasteofhome.com Nov 19, 2008

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Mother's Walnut Cake cont.

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 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.