2 1/4 c. sugar
3 1/2 c. flour, sifted
3 1/2 tsp. baking powder
1 tsp. salt
2 c. chopped black walnuts
1 1/4 c. butter
1 1/4 c. milk
2 tsp. vanilla
Whole walnuts for decorating
Preheat oven to 350 degrees
In a large mixing bowl, sift the sugar, flour, baking powder and salt.
In a separate mixing bowl, cream the butter and add the eggs.
To the creamed butter mixture, add half of the sifted dry ingredients, beat until combined. Add half of the milk, add the remaining sifted dry ingredients beating until combined then add the rest of the milk and the vanilla. Beat until smooth. Flour 1 1/2 cups of the chopped black walnuts in a food processor and add to the batter; mix well.
Grease and flour 2 (9-inch) cake pans. Make sure you put equal amounts of batter in each pan as this recipe makes a very high cake.
Bake at 350 degrees for 40-50 minutes. Let cool 10 minutes, then remove from pans and let finish cooling on wire racks. After thoroughly cooled, frost with the buttercream icing of your choice (I love chocolate with this recipe) and decorate with remaining whole walnut pieces.