Simple Way to Rose Gold And Black Cake Pops

Black Walnut Cake

Black and gold pineapple cake pops & chocolate covered mini oreos.

Recipe Summary Black Walnut Cake

I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.

Ingredients | Rose Gold And Black Cake Pops

1 cup butter, softened

½ cup shortening

3 cups sugar

5 eggs

3 cups all-purpose flour

½ teaspoon baking powder

1 teaspoon ground cinnamon

1 cup milk

½ teaspoon vanilla extract

½ cup chopped black walnuts

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.

Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Info | Rose Gold And Black Cake Pops

prep: 25 mins cook: 1 hr 30 mins total: 1 hr 55 mins Servings: 12 Yield: 12 servings

TAG : Black Walnut Cake

Desserts, Nut Dessert Recipes, Walnut Dessert Recipes,