Preparation:
Cream butter and shortening.
Gradually add sugar, beating until light and fluffy and sugar is dissolved.
Add egg yolks and beat well.
Combine soda and buttermilk; stir until soda is dissolved.
Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
Add vanilla, black walnuts and coconut; stir thoroughly.
Beat egg whites, at room temperature, with cream of tarter, until stiff peaks form, then fold into batter.
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350 degrees; for 30 minutes, or until cake tests done. Cool in pans 10 minutes, then remove from pans and finish cooling.
Ice with Black Walnut Butter Cream Frosting.
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