Raspberry Walnut Cake

Ingredients

• 2 34 c all-purpose flour
• 2 12 tsp baking powder
• 12 tsp salt
• 12 c unsalted butter room temperature
• 1 34 c sugar
• 1 tsp vanilla
• 12 tsp imitation black walnut flavoring
• 2 eggs room temperature
• 1 14 c milk
• 1 c plus 2 Tbsp finely ground walnuts
• 13 c raspberry preserves

Directions

1. Preheat oven to 350
2. Grease and flour two 9-inch round cake pans
3. Sift flour baking powder and salt into bowl
4. Using electric mixer cream butter with sugar in another bowl until light and fluffy
5. Blend in vanilla and walnut flavoring
6. Beat in eggs 1 at a time
7. Mix in dry ingredients and milk alternately in 3 additions
8. Fold in 1 cup nuts
9. Pour batter into prepared pans Bake until golden brown 30 to 35 minutes
10. Cool in pans on rack 10 minutes
11. Turn out onto rack and cool completely
12. Heat preserves in heavy small saucepan over low heat stirring frequently
13. Set 1 cake layer on platter
14. Spread top of cake with half of preserves
15. Top with second layer
16. Spread with remaining preserves
17. Sprinkle with remaining walnuts
18. Spoon 23 cup frosting into pastry bag fitted with star tip set aside
19. Ice sides of cake with remaining frosting
20. Pipe rosettes of frosting around edge of cake
21. Refrigerate until frosting is set
22. Let stand 1 hour before serving