1 1/2 c. boiling water
1 c. chopped black walnuts
1/2 c. shortening
1/2 c. butter, softened
2 c. firmly packed light brown sugar
3 eggs
3 c. all-purpose flour
1 tbsp. baking powder
Dash of salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 c. milk
Buttery Cinnamon Frosting
Additional chopped black walnuts

Pour boiling water over walnuts; let stand 4 or 5 minutes. Drain well.

Cream shortening and butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Fold in reserved walnuts.

Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Buttery Cinnamon Frosting between layers and on top and sides of cake. Sprinkle chopped walnuts on top. Yield: one 3-layer cake.

1 c. butter, softened
7 1/2 c. sifted powdered sugar, divided
1 1/4 tsp. ground cinnamon
1/4 c. plus 1 tbsp. milk
2 1/2 tsp. vanilla extract

Cream butter at high speed of an electric mixer. Combine 2 cups powdered sugar and cinnamon; add to butter, and beat until smooth. Add remaining sugar alternately with milk, beating well after each addition. Add vanilla; beat until smooth and creamy.