2 eggs
1 1/2 c. sugar
3/4 c. shortening (equal parts butter and Crisco)
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 1/4 c. plain flour
1 tsp. vanilla

Cream shortening and sugar. Add eggs. Sift flour, baking powder and salt. Beat in flour mixture alternately with milk. Pour in 2 (9 inch) greased and floured cake pans; bake at 325 for 30-35 minutes until cake springs back to gentle touch. Cool 10 minutes in pans, turn out on cake racks to finish cooling.

ICING:

1 c. sugar
1 c. sour cream
1 c. chopped walnuts
Juice of 2 lemons
2 egg yolks
2 tsp. cornstarch
1 tbsp. water

Cook and cool. Frost between layers and top; allow to drizzle on sides.