1/2 c. Spry or Crisco
1/2 tsp. salt
1 tsp. vanilla
1 c. sugar
2 eggs, unbeaten
2 1/2 tsp. baking powder
2 c. sifted flour
3/4 c. milk

Combine shortening, salt and vanilla. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add baking powder to flour and sift 3 times. Add small amounts of flour to creamed mixture, alternately with milk, mixing after each addition until smooth. Pour batter into two 8-inch layer pans greased with shortening. Bake in moderate 375 degree oven 20 to 25 minutes.

Spread Toasted Walnut Filling between layers and Seafoam Icing on tops and sides of cake.

TOASTED WALNUT FILLING:

1/2 c. brown sugar
1/4 tsp. salt
2 tbsp. butter
1 tbsp. water
1 egg yolk, slightly beaten
3/4 c. walnuts, chopped and toasted

Combine brown sugar, salt, butter and water in top of double boiler and heat until sugar is dissolved. Pour over egg yolk. Return to double boiler and cook until thickened, stirring constantly. Cool. Add walnuts, spread between layers.