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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A delicious old cake recipe from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious frosted with Seven-Minute Frosting or Poor Man's Cooked Frosting. Ingredients:
1/2 cup butter |
1 cup sugar |
1/2 teaspoon vanilla extract |
1 3/4 cups cake flour |
2 teaspoons baking powder |
1/2 cup black walnut, broken |
1/2 cup milk |
3 egg whites, stiffly beaten |
Directions:
1. Preheat oven and line two 8 layer cake pans with waxed paper.
2. Sprinkle a small amount of the flour over the nuts, mixing thoroughly.
3. Sift dry ingredients together.
4. Cream butter until soft; add sugar gradually, creaming until fluffy.
5. Add vanilla and mix well.
6. Add remaining flour mixture to creamed mixture alternatively with the milk.
7. Beat hard for about two minutes.
8. Fold in nuts and beaten egg whites and pour into prepared pans.
9. Bake for about 25 minutes or until cake tests done.
10. Set on a cake rack to cool completely (it should be almost cold before removing from pan).
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