2 c. self-rising flour
2/3 c. Wesson or Crisco oil
1 1/2 c. sugar
1 tsp. vanilla
3 eggs, separated
3/4 c. milk
1 c. ground black walnuts

Cream oil and sugar. Add vanilla. Add beaten egg yolks. Beat thoroughly. Add half of the flour and half of the milk; mix well. Put rest of milk and flour. Mix well. Add nuts and stiffly beaten egg whites. Fold in.

Pour into a greased and floured tube pan. Bake at 325 degrees until done. "Hint" Right before cake is done, "shake pan", makes cake moist.