Ingredients
Cake
1 1/3 c. ground black walnuts
2 c. flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 c sugar
1/2 c shortening
1 tsp vanilla
2 unbeaten eggs
1 c. buttermilk
1/3 c. hot coffee
Frosting
4 ounces cream cheese, softened
2 ounces (1/2 stick) butter, softened
3/4 pound (about 3 cups) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk
1/2 cup coarsely toasted black walnut pieces
Preparation
Preheat the oven to 375ºF. Grease and flour two 9-inch-round layer cake pans.
In a large bowl sift flour, salt, baking powder, and baking soda and set aside.
Blend sugar gradually to 1/2 cup shortening and cream well.
Blend in vanilla and unbeaten egg and mix well.
Add buttemilk alternately with dry ingredients, blending well after each addition.
Blend in hot coffee
Stir in ground black walnuts, reserving 2 Tbs. for topping.
Pour the batter into greased and lightly floured pans and bake until a toothpick inserted into center comes out clean, about 25-30 minutes. Remove from the oven and cool 10 minutes, then onto wire racks.
Cool the cake completely then assemble and ice with Walnut Cream Cheese Icing, topping with ground black walnuts.
Icing In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Fold in the walnut pieces.
