Ingredients
1 c. butter, softened
1/2 c. shortening
3 c. sugar
5 eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1 c. milk
1/2 tsp. vanilla
1/2 c. chopped black walnuts
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
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
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Beat butter and shortening until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in vanilla and walnuts. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and cool completely on wire rack.