Ingredients
1/4 cup shortening1/2 cup sugar1 egg, separated1/4 teaspoon vanilla extract2/3 cup all-purpose flour2 teaspoons baking cocoa1/4 teaspoon salt1/4 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon ground cinnamonDash ground nutmeg1/4 cup 2% milk1 teaspoon white vinegar1/4 cup finely chopped walnutsFROSTING:2 tablespoons all-purpose flour1/2 cup 2% milk1/3 cup butter, softened3 tablespoons shortening1/2 cup sugar1 teaspoon vanilla extract1/8 teaspoon salt
Preparation
In a small bowl, cream shortening and sugar until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk and vinegar. Add dry ingredients to the creamed mixture alternately with milk, beating well after each addition. Fold in walnuts.
In a small bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually fold into batter. Transfer to two 6-in. baking pans coated with cooking spray and dusted with flour. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature.
In a small bowl, cream butter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Add vanilla and salt; beat well. Spread between layers and over top and sides of cake.
