A splendid, three layer walnut cake, filled and frosted with a luscious cream cheese frosting. You can use either English or black walnuts in this recipe, each variety contributing its own distinctive taste.

Walnut Cake

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
4 large eggs
1 1/2 cups buttermilk
2 teaspoons vanilla extract
1 1/2 cups ground walnuts

Frosting:
2 (8-ounce) packages cream cheese, softened
3/4 cup butter, softened
5 to 51/2 cups powdered sugar
1/3 cup finely chopped walnuts, toasted

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans; set aside.
Combine flour, baking soda and salt in medium bowl; set aside.
In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. Pour into prepared cake pans. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 to 10 minutes; remove from pans to wire rack to cool completely.
For frosting, beat cream cheese and butter in a mixing bowl. Add sugar, mixing well. Add vanilla and beat until smooth. Spread between layers and over top and sides of cake. Sprinkle with chopped walnuts over top.
Store in the refrigerator.

Makes 12 to 16 servings.