Black Walnut Layer Cake

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 3-3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups buttermilk
• 1-1/4 cups finely chopped black or English walnuts
• 1/2 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 4-1/2 cups confectioners' sugar
• 1 to 3 tablespoons buttermilk
• Additional black walnuts
• Thin orange slices, optional

1. Preheat oven to 350u0b0. Line bottoms of three greased 9-in. round baking pans with parchment; grease parchment.
2. Cream butter, shortening and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts.
3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough buttermilk to reach spreading consistency.
5. Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if desired, orange slices.

butter, shortening, sugar, vanilla, eggs, flour, baking soda, salt, buttermilk, black, butter, cream cheese, vanilla, sugar, buttermilk, walnuts, orange slices

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