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1
Combine 1-1/2 cups boiling water and 1 cup black walnuts; let stand 5 minutes.
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2
Drain well.
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3
Set aside.
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4
Beat 1/2 cup shortening and 1/2 cup butter at medium speed of an electric mixer in a large mixing bowl; gradually add 2 cups brown sugar, beating well.
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5
Add eggs, one at a time, beating until blended after each addition.
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6
Combine flour and next 5 ingredients; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
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7
Mix at low speed after each addition just until blended.
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8
Fold in prepared walnuts.
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9
Pour batter into 3 greased and floured 9-inch round cake pans.
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10
Bake at 350F.
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11
for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
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12
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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13
Spread Buttery Cinnamon Frosting between layers and on top and sides of cake.
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14
Sprinkle top with chopped black walnuts.
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15
Frosting: Beat butter at high speed with an electric mixer until creamy.
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16
Combine 2 cups powdered sugar and cinnamon; add to butter, and beat at medium speed until smooth.
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17
Add remaining 5-1/2 cups sugar alternately with milk, beating well after each addition.
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18
Add vanilla; beat until blended.
