Servings: 10 to 12

9 CUP CAKE 9 CUP CAKE
 
BUTTER ½ C BUTTER ½ C
EGGS 3 EGGS 3
SUGAR. 1 C. SUGAR. 1 C.
 
SIFTED FLOUR. 2 C SIFTED FLOUR. 2 C
SODA. 1 TSP SODA. 1 TSP
POWDER. 1 TSP POWDER. 1 TSP
SALT. ½ TSP SALT. ½ TSP
SOUR CREAM. 1 C SOUR CREAM. 1 C
VANILLA. 1 TSP VANILLA. 1 TSP
 
TOPPING—————————————- TOPPING--------------
 
FLOUR. 2 TB. 3 TB FLOUR. 2 TB. 3 TB
CINNAMON. ½ TSP. ¾ TSP CINNAMON. ½ TSP. ¾ TSP
CHOP WALNUTS. ½ C ¾ C CHOP WALNUTS. ½ C ¾ C
BUTTER. 2 TB. 3 TB BUTTER. 2 TB. 3 TB
BROWN SUGAR. ¼ C BROWN SUGAR. ¼ C
 
FROSTING_____________________________ FROSTING_____________________________
½ C POWDERED SUGAR ½ C POWDERED SUGAR
2 T MAPLE SYRUP OR MILK 2 T MAPLE SYRUP OR MILK
PINCH OF SALT PINCH OF SALT
¼ C CHOPPED NUTS ¼ C CHOPPED NUTS

BEAT BUTTER AND SUGAR, ADD EGGS AND BEAT A FEW MINUTES. ALTERNATLY ADD SIFTED FLOUR MIXTURE WITH SOUR CREAM, BEATING AFTER EACH ADDITION, ADD VANILLA.
PLACE ½ BATTER IN GREASED AND FLOURED TUBE PAN. MIX TOPPING INGREDIENTS ADDING NUTS LAST. PLACE ½ TOPPING ON BATTER, REPEAT WITH BATTER AND TOPPING. BAKE 9 CUP AT 45 MINUTES, BAKE 12 CUP FOR 1 HOUR UNTIL TOOTHPICK COMES OUT CLEAN.
WHISK FROSTIING INGREDIENTS TOGETHER. DRIBBLE OVER COOLED CAKE, SPRINKLE WITH CHOPPED NUTS