1/4 c. shortening
1 c. granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 c. sweet milk

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk.

Topping:

1/2 c. all-purpose flour
1/4 c. granulated sugar
1 tsp. ground cinnamon
3 tbsp. cold butter
1 1/2 c. chopped walnuts

In a bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over top of batter that has been transferred to a greased 9-inch square baking pan.

Bake at 350°F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cake may be frozen for up to 6 months.