Your family and friends will love this cake - just make sure not to serve it to anyone with"nut" allergies.......I cut this recipe out of a Southern Living Magazine back in the 1970's. Over the years I have baked it many times and so can you! Great for fall!
Ingredients: 1/2 cup softened butter, 1/2 cup shortening, 2 cups sugar, 5 eggs separated, 1 cup buttermilk, 1 tsp baking soda, 2 cups all purpose flour, 1 tsp vanilla extract, 1 1/2 cups chopped black walnuts, 2/3 cup coconut, 1/2 tsp cream of tartar.
Cream butter and shortening: gradually add the sugar, beat til fluffy, add egg yolks beating well. Combine buttermilk and soda - stir together. Add flour to creamed mix alternately with buttermilk mix. Stir in vanilla and add walnuts and coconut stirring well. Beat the egg whites with clean beater blades and cream of tartar until stiff. Fold egg whites into batter.
Ingredients: 1/2 cup softened butter, 1/2 cup shortening, 2 cups sugar, 5 eggs separated, 1 cup buttermilk, 1 tsp baking soda, 2 cups all purpose flour, 1 tsp vanilla extract, 1 1/2 cups chopped black walnuts, 2/3 cup coconut, 1/2 tsp cream of tartar.
Cream butter and shortening: gradually add the sugar, beat til fluffy, add egg yolks beating well. Combine buttermilk and soda - stir together. Add flour to creamed mix alternately with buttermilk mix. Stir in vanilla and add walnuts and coconut stirring well. Beat the egg whites with clean beater blades and cream of tartar until stiff. Fold egg whites into batter.Pour batter into 3 cake pans which you have greased and floured. Bake at 350 degrees for about 30 minutes....watch....maybe 25 minutes. Cool completely before icing.
Now for that icing: 3/4 cup softened butter, 1 8 oz and 1 4oz softened cream cheese, 4 cups sifted confectioners sugar and 1 1/2 tsp vanilla. Blend all till smooth and ice the cake between every layer and on the outside. Sprinkle with more walnuts.
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