Mother’S Walnut Cake

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 4 large 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
• 11 ounces cream cheese, softened
• 3/4 cup butter, softened
• 5 to 5-1/2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 1/3 cup finely chopped walnuts

1. Preheat oven to 350u0b0. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts.
2. Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely.
3. For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.

butter, shortening, sugar, eggs, flour, baking soda, salt, buttermilk, vanilla, ground walnuts, cream cheese, butter, sugar, vanilla, walnuts

Taken from www.tasteofhome.com/recipes/mother-s-walnut-cake/ (may not work)