This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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-
2 3/4 cups all-purpose flour
-
1 tbsp baking powder
-
1/2 tsp salt
-
2 cups sugar
-
2/3 cup all-vegetable shortening
-
1 tsp vanilla extract
-
1 cup water
-
4 egg whites
-
1/2 tsp cream of tartar
-
1 cup black walnuts chopped
-
1 recipe Black Walnut Icing
Garnish:
Black Walnut Icing:
-
2 1/2 cups heavy whipping cream
-
1/3 cup sugar
-
3/4 tsp vanilla extract
-
1/2 cup black walnuts finely chopped
Recipe Method
1. Preheat oven to 350 degrees. Spray 2 (9-inch)
cake pans with nonstick baking spray with flour.
2. In a medium bowl, sift together flour, baking powder and salt.
3. In a large bowl, beat sugar and shortening at medium speed with an electric mixer until fluffy. Add vanilla extract, beating to mix well. Alternately add flour mixture and water to shortening mixture, beginning and ending with flour mixture.
4. In a separate bowl, beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold egg whites into batter until well combined. Stir in black walnuts. Pour batter evenly into prepared pans.
5. Bake for 27 to 30 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks and cool completely.
6. Frost cake with Black Walnut Icing. Garnish with chopped black walnuts, if desired.
Black Walnut Icing: Makes 5 1/2 cups
1. In a medium bowl, combine cream and sugar; beat at medium speed with an electric mixer until soft peaks form.
2. Add vanilla extract and beat until stiff peaks form. Fold in black walnuts.
Refrigerate until ready to use.
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