Walnut Cake

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

Frosting
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter or margarine, softened
5 to 5-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1/3 cup finely chopped walnuts

In a large mixing bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and vanilla.

Beat on low speed just until combined. Stir in the walnuts. Pour into three greased and floured 9-in. x 1-1/2-in. round cake pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to a wire rack to cool completely.

For frosting, beat cream cheese and butter in a mixing bowl. Add sugar; mix well. Add vanilla; beat until smooth. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Store in the refrigerator. Makes 12-16 servings.