Walnut Cake

Yield: Triple-layer, 8” or 9" round cake or approx. 30 cupcakes or 9½ doz mini-cupcakes

Ingredients

• 2 ⅔ c.  cake flour
• 1 t.  salt
• 1 t. baking soda
• 2 ½ t. baking powder
• 4 eggs
• 1 ½ c. sugar
• 4 t. vanilla extract, clear
• 1 c. oil
• 1 c. buttermilk
• 1 c. walnuts, chopped (not too course, not too fine)

Instructions

1. Preheat oven to 350°F . Prepare cake pans with non-stick spray or cupcake pan with paper liners.
2. In medium sized mixing bowl, sift together dry ingredients; set aside.
3. In large mixing bowl, beat eggs. Add sugar – beat thoroughly until smooth. Add oil and vanilla – beat on high until frothy.
4. Alternating…add flour mix and buttermilk; set mixer to low.
5. Batter will be thin.
6. Divide batter among cake pans or fill cupcakes ⅔ full.
7. Bake for 22-25 minutes; cupcakes 15-17 minutes.
8. Cool completely. Frost with luscious Vanilla Buttercream.

Hot tip:  When filling cupcakes with this batter, first pour batter into a measuring cup with a spout then fill each cupcake...this reduces drips and mess and puts more yummy goodness in the pan and not on the counter.

Hot Tip:  This doesn't lend itself to substituting half of the oil with applesauce - some of the sparkly vanilla flavor is lost.  The cake turns out wonderfully, but the flavor is diminished a wee bit.