Ingredients
- 1/2 cup butter or 1/2 cup margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 eggs, separated
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup chopped black walnut
- 1 (3 ounce) can flaked coconut
- 1/2 teaspoon cream of tartar
- chopped black walnut
- Cream Cheese Frosting:
- 3/4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 (3 ounce) package cream cheese, softened
- 6 3/4 cups sifted powdered sugar
- 1 1/2 teaspoons vanilla extract
Directions
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To make the frosting: in a large mixing bowl, cream butter and cream cheese; gradually add powdered sugar, beating (with an electric mixer) until mixture is light and fluffy.
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Stir in vanilla; set aside.
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To make cake: In a large mixing bowl, cream butter and shortening; gradually add sugar, beating well with an electric mixer at medium speed.
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Add egg yolks, one at a time, beating well after each addition.
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In another bowl, combine buttermilk and soda; stir until soda is dissolved.
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Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
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Mix after each addition.
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Stir in vanilla.
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Add in 1 cup walnuts and coconut; stir well. In another bowl, beat egg whites (at room temperature) and cream of tartar until stiff peaks form; fold egg white mixture into batter.
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Pour batter into 3 greased/floured 9-inch round cake pans.
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Bake in a 350° oven for 22-25 minutes or until pick comes out clean.
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Cool cakes in pans 10 minutes; remove from pans and let cool completely on wire racks.
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Spread Cream Cheese Frosting between layers and on top and sides of cake.
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Press additional chopped walnuts onto sides of cake.