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Watkins Nutmeg Cake

3/4 Cup Butter
2 Cups Sugar
4 Egg
3 Cups plus 6 Tbsp. Cake Flour
1-1/2 teas. Baking Soda
2 teas. Watkins Nutmeg
3/4 teas. salt
1-1/2 teas. Watkins Baking Powder
1-1/2 Cups Buttermilk

Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into 2 prepared 9 inch layer cake pans. Bake at 375 degrees for 20-25 minutes. Remove from oven; let cool 10 minutes; remove from pans.

Frosting:
2 Egg Whites
11/2 Cups Sugar
2 teas. Light Corn Syrup
1/3 Cup Cold Water
Dash of Salt
1 teas. Watkins Vanilla, Original Double-Strength
1 Cup Chopped English walnuts
Yellow Food Coloring

Place all ingredients but Watkins Vanilla, nuts, and food coloring in top of a double boiler (not over heat). Beat 1 minute with electric or rotary beater to blend. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks (about 7 minutes). Remove from boiling water. Add Watkins Vanilla and beat until spreading consistency. Add chopped nuts to 2 cups of the frosting; spread between layers. Tint remaining frosting yellow; frost sides and top of cake. Trim with a crown of walnuts.

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© Copyright 1999-2002 The Rising Stars Team

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.