Ingredients

½ cup butter, softened
½ cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1 ½ cups Hammons Black Walnuts
1–3 ounces flaked coconut
½ teaspoon cream of tartar

Frosting Ingredients:
1 package (8 ounces) cream cheese, softened
1 stick (½ cup) butter, room temperature
1 teaspoon vanilla
1 box (4 cups) powdered sugar
1 cup ground Black Walnuts

Directions

Directions: Cream butter and shortening. Gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks and beat well. Combine buttermilk and soda; stir until soda is dissolved.

Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Add vanilla, Black Walnuts and coconut; stir thoroughly. Beat egg whites, at room temperature, with cream of tartar, until stiff peaks form, then fold into batter.

Pour batter into 3 greased and floured 9″ cake pans. Bake at 350°F for 30 minutes or until cake tests done. Cool in pans for 10 minutes, then remove from pans and finish cooling. Ice with Black Walnut Butter Cream Frosting.

Frosting Directions: Cream the cream cheese, butter and vanilla until smooth. Slowly add powdered sugar, fold in Black Walnuts. Spread on cooled cake.