Black Walnut Cake

• 2/3 cup butterscotch morsels
• 1/4 cup water
• 2 1/4 sifted flour
• 1 tsp. salt
• 1 tsp. soda
• 1/2 tsp. baking powder
• 1 1/4 cup sugar
• 1/2 cup butter
• 3 eggs
• 1 cup buttermilk or sour milk
• 1 cup chopped black walnuts
• Butterscotch Filling

Melt butterscotch morsels in water in saucepan. Cool. Sift togehter flour, salt, soda and baking powder. Set aside. Add sugar gradually to butter, creaming well. Blend in eggs, one at a time, beating well after each. Blend in melted butterschotch morsels and mix well.

Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Blend thoroughly and then fold in black walnuts. Pour into two 9-inch round layer pans, well greased and floured lightly on bottoms.

Bake at 375 degrees for 25 to 30 minutes or until cake tests done. Cool.

Spread Butterscotch Filling betwen layers and on top, to within 1/2 inch of edge. Frost with Butter Frosting around sides and on top of cake to meet the filling.

Butterscotch Filling

• 1/2 cup sugar
• 1 tbsp. cornstarch
• 1/2 cup evaporated milk
• 1/3 cup water
• 1/3 cup butterscotch morsels
• 1 egg yolk, beaten
• 2 tbsp. butter
• 1 cup chopped coconut
• 1 cup chopped black walnuts

Combine sugar and cornstarch in 2 quart saucepan. Stir in milk, water, butterscotch morsels and egg yolk. Cook over medium heat, stirring constantly, until thick,. Remove from heat. Add butter, coconut and black walnuts. Cool.

Butter Frosting

• 1/4 cup butter
• 1 lb. sifted confectioners sugar
• 1 tsp. imitation black walnut
• 4 to 6 tsp. evaporated milk

Cream butter. Add sugar, flavoring and milk gradually. Cream until spreading consistency.