Frosted Walnut Cake
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Sugar cube||1 Pound|
|Cream of tartar||1⁄4 Teaspoon|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
Preheat the oven to 350°.
Cream shortening with sugar and vanilla till fluffy.
Sift flour, baking powder and a pinch of salt together and fold into creamed mixture alternately with milk.
Beat egg whites till stiff and fold in.
Divide between three greased and lined 8 inch layer cake pans.
B ake for 30-35 minutes.
Cool on a wire rack.
To make frosting, put sugar, cream of tartar and 3/4 cup water in a saucepan and stir over a low heat till sugar dissolves.
Stop stirring and bring to a boil.
Boil to a temperature of 240°.
Meanwhile, beat egg whites till stiff.
Pour syrup in a thin stream onto whites, beating constantly till frosting stands in soft peaks.
Beat in vanilla.
Fold chopped walnuts into one-quarter of frosting and use to put cakes together.
Spread remaining frosting over cake and decorate with walnut halves.