• 12 ea Egg whites, whipped hard so it peaks

  1 cup granulated Sugar, Added slowly whyle continue beating slowly

  12 to 15 tbspn. finely ground walnuts, added 1 spoon at a time whyle slowly beating(mixing)

  6 tbspn all pourpose Flour,

  1tspn backing powder,

• 1 lb. unsalted butter,(Margarine, or 1/2 Crisco)

  1 lb. Powdered Sugar

  12 to 15 tbspn. finely ground walnuts

  3 to 4 tbspn HOT milk

  1 tspn Rum essence(obsional)

  1 egg

Mix with electric mixer Butter, and powdered sugar untill well blended, and creamy. Add 1 egg and continue mixing, when blended slowly add all other ingrediance except milk and walnut. Heat milk to almost boiling and add to the walnuts. (Making a heavy paste) COOL to room temp then add to Butter cream mixture. Assemble Cake by putting the cream on center(fairly heavy) add second layer and cover top and sides generously. Wheh completed press ground walnuts on top and sides. Refrigerate A/O. Put in freezer to keep for later. Can be frozen for a couple months with out loosing its taste, or apeal

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