WALNUT SPICE CAKE WITH SPICE FROSTING

"The first time Janas served this cake was at her sister-in-law's birthday party. She had tweaked a tried-and-true recipe to come up with this version, which won a Softasilk award several years ago."

FOR THE CAKE:
2 1/4 cups cake flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon, divided use
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup sour cream
1 cup shortening, divided use
1/2 cup margarine or butter, softened, divided use
1/2 cup water
2 teaspoons vanilla, divided use
2 eggs
3/4 cup finely chopped walnuts, divided use
FOR THE FROSTING:
3 cups powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees F. Grease and flour 2 round 8-inch layer cake pans.

TO MAKE THE CAKE:
Beat together flour, white and brown sugars, soda, baking powder, salt, 1 teaspoon cinnamon, cloves, nutmeg, sour cream, 1/2 cup shortening, 1/4 cup margarine or butter, water, 1 teaspoon vanilla and eggs. Add 1/2 cup walnuts. Using electric mixer, beat on low speed for 30 seconds. Beat on high speed for minutes, scraping bowl frequently. Pour into pans.

Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes. Remove cakes from pans to cool completely on wire rack.

TO MAKE THE SPICE FROSTING:
Beat powdered sugar, the remaining 1/2 cup shortening, the remaining 1/4 cup margarine or butter, milk, the remaining 1 teaspoon vanilla and remaining 1/2 teaspoon cinnamon on medium speed until smooth enough to spread. If necessary, beat in additional milk, 1 teaspoon at a time.

TO ASSEMBLE THE CAKE:
Place first cake layer, top side down, on platter. Frost. Place second cake layer, top side up, on first layer. Frost top and sides. Sprinkle remaining walnuts on top.

Makes 1 (2-layer) cake, 12 to 15 servings
From: Elaine Janas
Source: Saint Paul Pioneer Press, September 7, 2001