Ingredients
1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
1 c. buttermilk
2 c. all-purpose flour
1 tsp. soda
1 tsp. vanilla
1 1/2 c. black walnuts
1 (3 oz.) can flaked coconut
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Cream butter and shortening, gradually adding sugar until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Dissolve soda in buttermilk; add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla, coconut and nuts, reserving 2 tablespoons of nuts for the top of cake. Fold in stiffly beaten egg whites. Pour in 3 greased and floured 9-inch cake pans. Bake at 350° for 30 minutes.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Wire leveler for perfectly flat cake layers