|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
8 to 12 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1-1/2 cups boiling water
1 cup chopped black walnuts
1/2 cup shortening
1/2 cup butter or margarine, softened
2 cups firmly packed light brown sugar
3 lg. eggs
3 cups all-purpose flour
1 tbsp. baking powder
1 dash salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup milk
Buttery Cinnamon Frosting:
1 cup butter or margarine, softened
5 tbsp. milk
7-1/2 cups sifted powdered sugar, divided
1-1/4 tsp. ground cinnamon
2-1/2 tsp. vanilla extract
|
Directions:
|
Combine 1-1/2 cups boiling water and 1 cup black walnuts; let stand 5 minutes. Drain well. Set aside. Beat 1/2 cup shortening and 1/2 cup butter at medium speed of an electric mixer in a large mixing bowl; gradually add 2 cups brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Combine flour and next 5 ingredients; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Fold in prepared walnuts. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350°F. for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Buttery Cinnamon Frosting between layers and on top and sides of cake. Sprinkle top with chopped black walnuts.
Frosting:
Beat butter at high speed with an electric mixer until creamy. Combine 2 cups powdered sugar and cinnamon; add to butter, and beat at medium speed until smooth. Add remaining 5-1/2 cups sugar alternately with milk, beating well after each addition. Add vanilla; beat until blended.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
