Black Walnut Cake
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Granulated sugar||1 1⁄3 Cup (21.33 tbs)|
|Ground black walnuts||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Powdered sugar||3 Cup (48 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Half and half/Milk||4 Tablespoon|
|Ground walnuts||3⁄4 Cup (12 tbs)|
Line bottom of two 9-inch round cake dishes with wax paper.
In medium mixing bowl, combine all cake ingredients.
Beat at low speed of electric mixer until moistened.
Beat at medium speed for 2 minutes, scraping bowl occasionally.
Divide batter evenly between prepared dishes.
Place one dish at a time on saucer in microwave oven.
Microwave at 70% (Medium High) for 5 minutes.
Rotate dish half turn.
Increase power to High.
Microwave for 1 1/2 to 6 1/2 minutes, or until center springs back when touched lightly and no uncooked batter remain; on the bottom, rotating dish 2 or 3 times.
Let stand on counter for 5 minutes.
Invert onto wire rack.
Repeat with second layer.
Cool cake completely.
Place butter in medium mixing bowl.
Microwave at 30% (Medium Low) for 30 seconds to 1 minute, or until softened, checking after every 15 seconds.
Add powdered sugar, vanilla, salt and 3 tablespoons half-and-half.
Beat at low speed of electric mixer until smooth, adding half-and-half until desired spreading consistency.
Stir in ground walnuts.
Place one cake layer on serving plate.
Spread with one-third of frosting.
Top with second layer.
Frost top and sides of cake with remaining frosting.
Garnish with walnuts.