Recipe: Black Walnut Cake with Creamy Delight Frosting (Kraft, 1955)

BLACK WALNUT CAKE

2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
1 teaspoon vanilla
2 eggs
1 1/2 cups sugar
1 cup finely ground black walnuts
Creamy Delight Frosting (recipe follows)

Sift together flour, baking powder and salt. Add the oil, milk, and vanilla; beat until it forms a very smooth batter.

In a separate bowl beat the eggs until thick and foamy. Gradually add the sugar and continue beating until very well blended. Fold this egg and sugar mixture thoroughly into the batter. Lightly fold in the nuts. Pour into 2 waxed paper-lined 9-inch layer pans.

Bake in a moderate oven, 375 degrees F, for 25 to 30 minutes. Cool in pans on rack for 10 minutes. Then turn out and remove paper.

Frost cooled cake with Creamy Delight Frosting.

CREAMY DELIGHT FROSTING

1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
Dash of salt
2 egg whites (pasteurized)
1/4 cup Parkay Margarine
1/2 cup chopped black walnuts (for garnish)

Combine sugar, water, cream of tartar, and salt and boil until the syrup spins a thread. Pour very slowly into stiffly beaten egg whites and beat until smooth and stiff. Add the margarine in two portions and beat until smooth after each addition. Spread between layers and over the cake. Sprinkle with nuts.

Makes 1 (2-layer, 9-inch) cake
From: Recipelink.com
Source: Recipe booklet: 20 Wonderful Cakes, Kraft Foods Company, 1955