1/2 lb. butter
2 c. sugar
5 eggs, separated
3 c. cake flour
2 tbsp. cocoa
1 c. buttermilk
1/2 tsp. baking soda, stir in buttermilk
2 c. walnut kernels, coarsely chopped
1/2 tsp. vanilla or black walnut flavoring

Save a tablespoon of nuts to garnish top of cake. Cream butter with sugar. Add egg yolks, beat. Sift cocoa with cake flour and add alternately to butter mixture with buttermilk (mixed with soda). Add nuts and flavoring; mix thoroughly. Beat egg whites until they hold peaks and fold in last. Pour in 3 greased and floured cake pans. Bake at 350 degrees for about 25 minutes or until done.

FILLING:

Soften 2 sticks butter and beat in 1 pound confectioners' sugar, 1 teaspoon vanilla flavoring and (if needed) enough canned milk to make it of spreading consistency. Mix well. Spread between layers, on top and sides of cake. Sprinkle a tablespoon chopped walnuts on top.