Ingredients for Black Walnut Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup shortening
- 2 cups granulated sugar
- Eggs
- 1 cup buttermilk
- Baking Soda
- All Purpose Flour
- Vanilla Extract
- Black Walnut
- Flaked Coconut
- 1/2 teaspoon cream of tartar
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
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How to Make Black Walnut Cake
- **Make the Frosting:** In a large bowl, cream together 1 cup (2 sticks) softened butter and 8 ounces softened cream cheese until light and fluffy.
- Gradually add 4 cups powdered sugar, beating until smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Set aside.
- **Make the Cake:** In a large bowl, cream together 1 cup softened butter and 1 cup shortening.
- Gradually add 2 cups granulated sugar, beating well with an electric mixer on medium speed.
- Add 4 egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 cup buttermilk and 1 teaspoon baking soda until the soda is dissolved.
- Add 3 cups flour to the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour. Mix well after each addition.
- Stir in 1 teaspoon vanilla extract, 1 cup chopped black walnuts, and 1 cup shredded coconut.
- In a clean bowl, beat 4 egg whites with 1/2 teaspoon cream of tartar until stiff peaks form.
- Gently fold the egg white mixture into the batter.
- Divide the batter evenly among three greased and floured 9-inch round cake pans.
- Bake in a preheated 350°F (175°C) oven for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once completely cool, frost the layers with the cream cheese frosting, spreading it between the layers and on top and sides of the cake.
- Press the remaining 1/2 cup chopped black walnuts onto the sides of the cake.
Nutrition Information (Approximate per serving)
Sodium
194 g
Sugar
4989g
Fat
1389g
Carbs
491g
