2 sticks margarine

1/2 cup Crisco

1/2 pint sour cream

5 eggs

1 cup black walnuts, chopped

3 cups Yelton’s Best All Purpose flour

3 cups sugar

1/2 cup milk

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon black walnut flavoring

Take 2 tablespoons flour and coat nuts.  Set aside.  Cream sugar, Crisco, and margarine until smooth.  Add eggs one at a time, beating well after each until well blended.  Add sour cream.  Mix.  Alternate adding dry ingredients with milk, beating after each addition.  Add flavoring nuts.  Blend well.  Spray tube pan with vegetable spray.  Bake at 325 degrees for one hour.  Turn oven to 300 degrees for thirty minutes.  Check cake the last thirty minutes.  May not take that long.  Cool fifteen minutes before removing from pan.

Icing

4 ounces cream cheese

1/2 stick margarine

5 tablespoons milk