German Chocolate


Carrot Cake



Black Walnut Pound Cake

3 cups sugar
1/2 pound (2 sticks) butter or margarine
1/2 cup shortening, such as Crisco
5 eggs
1/2 teaspoon black walnut flavoring
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 cup chopped black walnuts

Cream sugar, butter and shortening until light. Add eggs, one at a time, beating well after each addition. Add black walnut and vanilla flavorings and beat again.

Mix 1/4 cup of the flour with the walnuts to coat. Mix the baking powder with the rest of the flour and add alternately to the batter with milk, beginning and ending with flour.

Fold in floured walnuts. Pour batter into a greased and floured 10-inch tube pan. Bake 1 hour 20 minutes at 325 degrees. Do not open oven during the first hour.

Buttercream Frosting
1 pound confectioners sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
3 tablespoons milk

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add more milk until frosting is spreading consistency. Add a few drops of food coloring if you wish. Stir to blend.

Makes enough to fill and frost a 2-layer cake or a 13"x9" sheet cake or 2 dozen cupcakes.