Ingredients
| 1-1/2 cup | 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 cup | sifted powdered sugar, divided | | 1-1/4 tsp. | ground cinnamon | | 2-1/2 tsp. | vanilla extract |
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Instructions
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.
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