Rocky Mountain Cake With Black Walnut Frosting

Serves: 16
Total Calories: 404


2 cups flour unsifted
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/2 teaspoon allspice ground
1/2 teaspoon cloves ground
7 eggs separated
3/4 cup water ice
1/2 cup vegetable oil
1/2 teaspoon cream of tartar
* Part two.
1/2 cup butter real
2 1/2 tablespoons flour
1/4 teaspoon salt
1/2 cup half and half
1/2 cup brown sugar firmly packed
2 1/2 cups powdered sugar sifted
1 teaspoon vanilla extract
2 (1 3/4-ounce) packages walnuts chopped black (about 1 cup)


Sift together flour, sugar, baking powder, salt, and spices twice. Combine egg yolks, water, and oil in a large bowl add dry ingredients and beat well. In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over beaten whites and fold in gently. Pour into an ungreased 10-inch tube pan. Bake in a preheated 325° oven for 55 minutes raise temperature to 350° and bake 5 to 15 minutes longer or until tests done. Invert pan to cool cake.

For High Altitude: Subtract 3 talespoons sugar and 3/4 teaspoon baking powder add an additional 3 tablespoons water. Begin baking at 350° for 55 minutes, then raise temperature and continue to bake at 375° for 10 to 15 minutes or until cake tests done.

Black Walnut Frosting:
*In a saucepan, melt butter add flour and cook, stirring constantly, over medium heat for 3 minutes. Add salt and half-and-half cook, stirring, until thick. At once stir in brown sugar, beating well add confectioners' sugar and vanilla beat until thick and creamy. Stir in nuts. Spread over sides and top of cake.

Nutritional Facts:

Serves: 16
Total Calories: 404
Calories from Fat: 169

This Rocky Mountain Cake With Black Walnut Frosting recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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