Ingredients
1/2 cup butter, softened1/2 cup shortening2 cups sugar2 teaspoons vanilla extract4 large eggs, room temperature3-3/4 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1-1/2 cups buttermilk1-1/4 cups finely chopped black or English walnutsFROSTING:1/2 cup butter, softened1 package (8 ounces) cream cheese, softened1 teaspoon vanilla extract4-1/2 cups confectioners’ sugar1 to 3 tablespoons buttermilkAdditional black walnutsThin orange slices, optional
Preparation
Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.
Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar and enough buttermilk to reach spreading consistency.
Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if desired, orange slices.
