Servings: Yield: 12 to 16 servings

CAKE ~ CAKE ~
1/2 cup butter, softened ½ cup butter, softened
1/2 cup shortening ½ cup shortening
2 cups sugar 2 cups sugar
4 eggs 4 eggs
3-1/2 cups all-purpose flour 3-½ cups all-purpose flour
2 teaspoons baking soda 2 teaspoons baking soda
1/2 teaspoon salt ½ teaspoon salt
1-1/2 cups buttermilk 1-½ cups buttermilk
2 teaspoons vanilla extract 2 teaspoons vanilla extract
1-1/2 cups ground walnuts 1-½ cups ground walnuts
 
FROSTING ~ FROSTING ~
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened ¾ cup butter, softened
5 to 5-1/2 cups confectioners’ sugar 5 to 5-½ cups confectioners’ sugar
1-1/2 teaspoons vanilla extract 1-½ teaspoons vanilla extract
1/3 cup finely chopped walnuts ⅓ cup finely chopped walnuts

CAKE ~
In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition.
Combine the flour, baking soda and salt; gradually add to the creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in the walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
FROSTING ~
For frosting, beat cream cheese and butter in a large bowl. Add sugar; mix well. Beat in vanilla until smooth.
Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Store in the refrigerator.
- Thanks to Taste of Home for this recipe www.facebook.com/dorothy.j.crockett