5 extra lg. eggs, separated (6 if necessary)
2 c. sugar, divided
1 c. butter
1/2 tsp. salt
1 1/2 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk
2 c. flour
1 1/2 c. finely chopped walnuts, divided
1 c. strained raspberry preserves

1. Have all ingredients at room temperature. Using an electric mixer, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar and beat until the consistency of meringue. Set aside.

2. Cream butter, the remaining sugar, salt and vanilla, adding egg yolks one at a time, until consistency of whipped cream. Stir baking soda into buttermilk. Add this mixture alternately with flour to butter mixture beginning and ending with flour.

3. Fold in egg white mixture and then add 1 cup walnuts. Pour batter into 3 - 9 inch cake pans which have been greased and floured. Bake in preheated 325 degree oven for approximately 40 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pans for 5 to 10 minutes. Invert onto wire rack and cool completely.

4. On the 1st layer, spread 1/4 cup preserves; then spread with a small amount of raspberry cream cheese frosting. Repeat with second layer.

5. Top 3rd layer, frost top and sides with remaining cream cheese frosting. Carefully spread the remaining 1/2 cup preserves on only the top of the cake. Sprinkle remaining 1/2 cup chopped walnuts on top of preserves.

RASPBERRY CREAM CHEESE FROSTING:

1/2 c. butter
12 oz. cream cheese
1/4 c. strained raspberry preserves
1 1/2 tsp. vanilla
Approx. 1 1/2 lbs. powdered sugar

1. Have all ingredients at room temperature. Using an electric mixer, cream together the butter, cream cheese, preserves and vanilla.

2. Gradually add powdered sugar. Makes enough frosting for a 3 layer cake. Note: Refrigerate if not eaten same day. Great Party Cake!