2 3/4 c. flour
1/2 tsp. salt
1 3/4 c. sugar
1 tsp. vanilla
2 eggs, room temp.
1 1/4 c. milk
1/3 c. raspberry preserves
2 1/2 tsp. baking powder
1/2 c. unsalted butter, room temp.
1/2 tsp. imitation black walnut flavoring
1 c. plus 2 tbsp. finely ground walnuts

CREAM CHEESE FROSTING:

6 oz. cream cheese, room temp.
6 tbsp. unsalted butter, room temp.
2 1/4 c. powdered sugar, sifted
3/4 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans.

Sift flour, baking powder and salt into bowl.

Using electric mixer, cream butter with sugar in another bowl until light and fluffy. Blend in vanilla and walnut flavoring. Beat in eggs 1 at a time. Mix in dry ingredients and milk alternately in 3 additions. Fold in 1 cup nuts.

Pour batter into prepared pans. Bake until golden brown and tester inserted in centers comes out clean, 30 to 35 minutes. Cool in pans on rack 10 minutes. Turn out onto rack and cool completely.

Heat preserves in small saucepan over low heat, stirring frequently. Set 1 cake layer on platter. Spread top of cake with half of preserves. Top with second layer. Spread with remaining preserves. Sprinkle with remaining walnuts.

Using electric mixer, beat cream cheese and butter until smooth. Add sugar and vanilla and beat until smooth and stiff. Spoon 2/3 cup frosting into pastry bag fitted with star tip; set aside. Ice sides of cake with remaining frosting. Pipe rosettes of frosting around edge of cake. Refrigerate until frosting is set. Let stand 1 hour before serving. Can be prepared 1 day ahead. 8 servings.