Cream sugar and Crisco.
Add
eggs, one at a time.
Put soda in buttermilk.
Set aside.
Add flour and buttermilk; mix well. Add black
walnuts.
Mix well and add walnut flavoring. Mix well. Pour into 3 greased and floured cake pans.
Bake 30 to 35 minutes at 350\u00b0.
Ice cake with Black Walnut Cake Icing.
Prepare cake according to directions on box.
Add black walnut flavoring.
Cream together the sugar and Crisco shortening.
Add the eggs, beating after each one, the flour, soda, salt, walnut flavoring, black walnut meats and milk. Bake in tube pan for 1 1/2 hours at 325\u00b0.
Cream together butter, shortening, eggs, black walnut flavoring and sugar; set aside.
Sift together salt, baking powder, cocoa and flour.
Add to mixture alternately the dry ingredients and the milk.
Add walnuts last.
Bake in large greased and floured tube pan for 1 hour and 25 minutes at 325\u00b0. Take out of oven and cool 10 minutes, then put in cake tin and cover.
Ice later when cool.
For cake:
Position rack in center
Blend thoroughly.
Fold in black walnuts.
Turn into two
Mix cake mix with water, oil and
Mix Crisco, sugar, flour, milk and eggs together.
May need a small amount more milk.
Add black walnut flavoring.
Spray cake pans with Pam or grease and dust with flour.
Pour batter into pan and bake in oven at 350\u00b0 until done.
set aside.
To make cake: In a large mixing bowl
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.
In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.
Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
(9-inch) cake pans.
For the cake: In a medium
br>Frost with the Chocolate Walnut Buttercream (recipe follows).
Combine cake mix with eggs, Crisco, water, milk, 1/2 of nuts and flavorings.
Bake in two layers for 35 minutes at 350\u00b0.
Cream butter, shortening and sugar.
Add eggs, one at a time, beating well after each egg is added.
Chop black walnuts.
Add 1/3 cup flour from the previously measured flour.
Work flour into nuts.
Add alternately the flour with salt added and milk to the creamed mixture.
Then add black walnut flavoring.
Stir in the floured nuts last.
Bake at 325\u00b0 for 1 hour and 30 minutes.
Cut cold butter into pieces and quickly cream.
Add sugar and cream well with butter.
Add eggs, one at a time, beating after each addition.
Sift flour and baking powder together.
Add alternately with milk to creamed mixture.
Stir in flavoring and nuts.
Turn batter into tube pan that has been sprayed with a nonstick cooking spray or well buttered.
Bake at 325\u00b0 for 1 1/2 hours or until cake tests done.
Cream butter, shortening and sugar in large mixer bowl on medium speed; mix thoroughly.
Add flour, a little at a time, mixing constantly.
Add baking powder, milk, salt and extract. Beat thoroughly.
Fold in black walnuts.
Pour in a well-greased and floured tube pan.
Bake at 325\u00b0 for 1 1/2 hours.
Cool in tube pan 10 minutes; invert on wire rack to cool.
No frosting needed. Serve with black walnut ice cream.
ach addition.
Stir in black walnut extract and chocolate. Fold in
nd stir in vanilla and black walnut extracts. Beat egg whites to
Mix all ingredients together and spread on cooled cake.
Cream together margarine/butter, Crisco and sugar.
Add in eggs, flour, baking powder, milk, lemon extract, vanilla and walnut extract.
Grease and flour tube pan.
Mix 1 teaspoon flour with black walnuts so they don't sink to the bottom.
Add to mixture.
Bake at 325\u00b0 for 1 hour and 15 minutes.