This recipe was written in pencil on a sheet of paper torn from a primary school tablet, the kind we used in 1st and 2nd grades. As I recall, the paper in those tablets was never white to begin with, but more of a pale tan color. This sheet of paper has gotten darker with age, making the penciled handwriting (not my mom's handwriting but similar to it) more difficult to read. The paper was torn in two. I found the bottom part first and was quite disappointed that it didn't include all the ingredients for what looked like a good cake. I was happy to find the top part a few days later.
There's an asterisked note at the top explaining about the measurements for milk. It's very difficult to read, so I'm taking an educated guess that it says to use 1 cup plus 2 Tbs milk if using a solid oil like shortening or butter, but to use just one cup milk without the additional 2 Tbs if using a liquid oil like vegetable oil.
Walnut Wonder Cake
2 1/2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup softened shortening or butter
1 cup plus 2 Tbs milk
1 tsp vanilla
2 unbeaten eggs
Sift flour, measure then add baking powder, salt and sugar.
Stir shortening to soften then add to dry ingredients.
Add 3/4 cup milk and vanilla and mix until all flour is dampened.
Then beat 2 minutes.
Add eggs and remaining milk and beat 1 minute longer.
Bake in moderate oven (375 F) 20-25 minutes. Cool.
Spread walnut filling between layers then cover top and sides of cake with your favorite fluffy
white frosting.
Garnish with nut halves.
Walnut Filling
Combine in saucepan:
1 cup ground walnut meats
1/2 cup light cream
2/3 cup sugar
1/4 tsp salt
2 unbeaten egg yolks
Cook over low heat, stirring constantly, until mixture thickens and turns brown.
Then add 2 tsp butter and mix well. Cool.
No comments:
Post a Comment