Black Walnut Fancy Cake

Ingredients

• 1/2 c unsalted butter, softened
• 1/2 c vegetable shortening
• 2 c granulated sugar
• 5 lg eggs, separated, at room temperature
• 1 Tsp baking soda
• 1 c buttermilk
• 2 c all-purpose flour
• 1 tsp vanilla
• 1-1/2 c black walnuts , chopped
• 1 three ounce can coconut flakes
• 1/2 tsp cream of tartar
• Frosting----
• 1-1/2 c granulated sugar
• 1 c water
• 6 lg eggs, room temperature
• 1 lb unsalted butter, softened
• 3 oz black walnuts, finely chopped

Directions

Preheat oven to 350 degrees. Grease and flour three 9"" cake pans. Cream butter and shortening. Gradually add the sugar; beating until light and fluffy. Add egg yolks and beat well. Combine the soda and buttermilk and stir until soda is dissolved. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla, walnuts and coconut; mix thoroughly. Beat egg whites with cream of tartar until still peaks form; fold gently into batter. Pour batter into prepared pans and bake for 30 minutes, or until cake tests done.
Cool in pans for 10 minutes, remove from pans and cool completely on racks, about 1 hour.

Meanwhile, make the frosting. In a heavy saucepan, combine the sugar with the water over low heat and cook until the sugar is dissolved, stirring occasionally. Do no let mixture boil or simmer until the sugar is dissolved. Increase heat to medium or medium high to 240 degrees on candy thermometer. Remove from heat.

In a large bowl of an electric mixer, whip egg whites until frothy. Slowly pour the hot sugar mixture into the egg whites while beating. Beat on high speed until cooled, about 30 minutes. When cooled completely, add butter in chunks until butter is completely mixed in. Continue beating until frosting consistency is reached. Fold in walnuts. Spread between layers and on top and sides of cake.

Submitted 6/13/05.
Source: Atlanta Journal Constitution
Submitted By: Ron Keene
rekeen@ix.netocm.com
Black Walnut Fancy Cake