1/4 c butter
2 c sugar
4 eggs
3 c cake flour,plus 6 TBSPN
1 1/2 t baking soda
2 t nutmeg
3/4 t salt
1 1/2 t baking powder
1 1/2 c buttermilk
FROSTING
2 egg whites
1 1/2 c sugar
2 t light corn syrup
1/2 c cold water
1 ds salt
1 t vanilla
1 c walnuts,chopped
yellow food coloring
Cream butter & sugar until light & fluffy. Add eggs, one at a time,
beating well after each. Sift together dry ingredients; add to creamed
mixture alternately with buttermilk, beating well after each addition.
Pour into 2 prepared 9 ich layer cake pans.
Bake at 375 degrees for 20-25 minutes
Remove from oven, let cool 10 minutes, remove from pans.
FROSTING Place all ingredients but vanilla, nuts & food coloring in top
of a double boiler (not over heat). Beat 1 minute with electric or
rotary beater to blend. Place over boiling water & cook, beating
constantly, until frosting forms stiff peaks (about 7 minutes). Remove
from boiling water. Add vanilla & beat until spreading consistency.
Add chopped nuts to 2 cups of frosting, spread between layers. Tint
remaining frosting yellow; frost sides & top of cake. Trim with a
crown of walnuts.
