RASPBERRY WALNUT CAKE

FOR THE CAKE:
1 box yellow cake mix
1/2 teaspoon black walnut flavoring
1 cup plus 2 tablespoons, finely chopped walnut pieces, divided use
2 teaspoons grated orange rind
FOR THE FROSTING:
3 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
8 tablespoons butter, softened
1 teaspoon vanilla
2/3 cup raspberry preserves (for topping)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

Prepare cake mix according to package instructions, adding walnut flavoring, 1 cup walnuts and orange rind to batter. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until golden brown. Cool completely. Slice each cake into two layers.

TO MAKE THE FROSTING:
Cream together confectioner's sugar, cream cheese, butter, and vanilla; set aside.

Heat preserves, stirring until smooth.

TO ASSEMBLE THE CAKE:
Spread frosting on top of one layer; add second layer; frost top; add third layer; frost top; add fourth layer. Spread a ring of frosting around the outer edge of the top layer. Spread preserves inside frosting edge and sprinkle with remaining walnut pieces. Chill until frosting is set.

TO SERVE:
Let stand at room temperature for 30 minutes before serving.

Serves 8 to 10
From: Arlen Myers, Lewisburg, West Virginia
Source: The American Profile, May 14-20, 2006