3/4 c. shortening
1 1/4 c. brown sugar, packed
1 c. sugar
3 eggs
3 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 c. buttermilk
1 tsp. vanilla
1/8 tsp. black walnut flavoring
1 c. black walnuts, chopped

Cream shortening and sugars until light and fluffy. Beat in eggs one at a time. Add sifted dry ingredients alternately with buttermilk. Stir in flavoring, fold in nuts. Bake in paper lined muffin pan at 350 degrees for 20 minutes. Cool on rack. Makes 32 cupcakes. Then will make two 9 inch layer cakes.

FROSTING:

3/4 c. vegetable shortening
2 c. 10x sugar
1/4 c. water
2 tsp. black walnut flavoring
1 tsp. vanilla
Dash of salt

Cream shortening, add remaining ingredients and beat until fluffy. Put frosting around cupcake and top with one teaspoon of topping.

TOPPING:

1/3 c. soft butter
2/3 c. brown sugar
1/4 c. cream
1/2 tsp. black walnut flavoring
1 c. black walnuts, finely chopped

Mix ingredients together and cook until brown and bubbly. Top each frosted cupcake with topping. For cake put topping between layers and on top. Frost the sides with the frosting.