2 1/2 c. sifted Swans Down cake flour
3 tsp. Calumet baking powder
1 tsp. salt
1 1/2 c. sugar
1/2 c. shortening (at room temperature)
Milk (see below for amount)
1 tsp. vanilla
2 eggs, unbeaten

With butter, butter, or lard, use 1 cup minus 2 tablespoons milk. With vegetable or any other shortening, use 1 cup milk.

Method: Mix by hand or at a low speed of electric mixer. Count only actual beating time or strokes. 150 strokes by hand equal 1 minute of beating on mixer. Scrape bowl and spoon or beater often.

Sift flour once, measure, then add baking powder, salt and sugar. Stir shortening just to soften. Sift in dry ingredients. Add 3/4 cup of the milk and the vanilla and mix until all flour is dampened. Then beat 2 minutes. Add eggs and remaining milk and beat 1 minute longer.

Baking: Pour batter into two round 9-inch layer pans, 1 1/2 inches deep, lined on bottoms with paper. Bake in moderate oven (375 degrees) 20-25 minutes. Cool.

Filling and Frosting: Spread Walnut Filling between layers, then cover top and sides of cake with your favorite fluffy white frosting. Garnish with walnut halves.

Walnut Filling: Combine in saucepan 1 cup ground walnut meats, 1/2 cup light cream, 2/3 cup sugar, 1/4 teaspoon salt, and 2 unbeaten egg yolks. Cook over low heat, stirring constantly, until mixture thickens and turns brown. Then add 2 teaspoons butter and mix well. Cool.