1 lb. box light brown sugar
1/2 c. white sugar
1/2 lb. butter
1/2 c. Crisco
2 eggs, separated
3 c. plain flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla
1 c. black walnuts, chopped

Cream together sugar, butter, Crisco; mix well. Add egg yolks, one at a time, beating after each. Sift flour, salt, baking powder and add alternately with milk. Add vanilla. Beat egg whites and fold into cake. Stir in nuts. Bake in tube pan at 325 degrees for 80 minutes. Use teflon tube pan or greased and floured tube pan.

BROWN SUGAR BLACK WALNUT FROSTING:

1/2 c. butter
1 c. light brown sugar, packed
1/4 c. milk
2 c. powdered sugar

Melt butter and add sugar. Cook over low heat for 2 minutes, stirring constantly, add 1/4 cup milk and bring to a boil. Remove from heat and cool. Add the powdered sugar and beat well. Put on cool cake while icing is still warm.