Black Walnut Cake
1/2 cup softened butter
2/2 cup shortening 2 cups sugar 5 eggs, separated 1 cup buttermilk 1 tsp. baking soda 2 cups all
purpose flour 1 tsp vanilla extract 1 cup chopped black walnuts 3-oz. can of flaked coconut
3/2 tsp. cream of tartar
Cream butter and shortening. Add sugar. Add egg yolks. Combine buttermilk and soda. Stir until soda
dissolves. Add flour to creamed mixture, alternatively, with buttermilk mixture, beginning and
ending with flour. Mix after each addition. Stir in vanilla. Add 1 cup walnuts and coconut, stirring
well. Beat egg whites (at room temp.) And cream of tartar until stiff peaks form. Fold into batter.
Pour into 3 greased and floured 9" round cake pans. Bake at 350 degrees for 22-25 minutes, or until
toothpick in center comes clean. Cool in pans and let cool completely on wire racks.
Frosting:
4/4 cup softened butter 8 oz. softened cream cheese plus 3 oz. softened cream cheese 6 3/4 cups
powdered sugar 1 1/2 tsp vanilla extract
Cream butter and cream cheese. Gradually add powdered sugar, beating until light and fluffy. Stir in
vanilla. Spread cream cheese frosting between layers and on top and sides; press additional chopped
walnuts on sides of cake.
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