Walnut Layer Cake Recipe
Ingredients
| Cake flour | 2 1/4 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Shortening | 3/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Egg whites | 4 | |
| Frosting | 2 Cup (16 tbs), boiled (To finish) | |
| Walnuts | 1/4 Cup (16 tbs), chopped (To finish) | |
| Walnut halves | 8 (To finish) | |
| Three 8 inch cake pans | ||
Directions
Set oven at moderate (350°F) and grease and flour the cake pans.
Sift flour with baking powder and salt.
Cream shortening thoroughly.
Beat in sugar gradually and continue beating until very light and soft.
Stir in flour alternately with milk and vanilla.
Beat egg whites until they hold a stiff peak, and fold into the cake mixture in three portions.
Divide the mixture evenly between the three prepared pans, and bake in the heated oven for 30 minutes or until cake springs back when pressed lightly with a fingertip.
Turn out onto a wire rack and cool.
Combine 1/2 cup frosting with the chopped walnuts and quickly spread half on one cake layer.
Place second layer on top, coat with remaining walnut frosting and cover with final layer.
Cover cake with remaining plain frosting and decorate with walnut halves.
Sift flour with baking powder and salt.
Cream shortening thoroughly.
Beat in sugar gradually and continue beating until very light and soft.
Stir in flour alternately with milk and vanilla.
Beat egg whites until they hold a stiff peak, and fold into the cake mixture in three portions.
Divide the mixture evenly between the three prepared pans, and bake in the heated oven for 30 minutes or until cake springs back when pressed lightly with a fingertip.
Turn out onto a wire rack and cool.
Combine 1/2 cup frosting with the chopped walnuts and quickly spread half on one cake layer.
Place second layer on top, coat with remaining walnut frosting and cover with final layer.
Cover cake with remaining plain frosting and decorate with walnut halves.
Chef
