1 c. sugar
1 c. sour cream
2 beaten eggs
1 c. persimmon pulp
1 1/2 c. flour
1/2 tsp. baking powder
1 tsp. baking soda
Pinch of salt

Add sugar and sour cream to well beaten eggs. Add pulp. Sift together dry ingredients. Add to first mixture. Beat smooth. Bake in layer pans at 325 degrees until done.

PERSIMMON CREAM FROSTING:

Cook 1 cup sugar with 1 cup pulp for 5 minutes, stirring constantly. Cool. Add to 1 container Cool Whip and 1/2 teaspoon vanilla. Top with black walnuts, finely chopped.