The "Mother" in the recipe's name is Cathy's mother. This recipe has been handed down from each generation.

Ingredients

1/4 pound unsalted butter

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup sour cream

1 teaspoon vanilla

1/2 teaspoon cinnamon

Filling:

1/4 cup sugar

1 teaspoon cinnamon

1 teaspoon cocoa powder

1/2 cup walnuts, chopped

Cream butter and 1 cup sugar until light and fluffy. Add eggs slowly, beating between each addition. Add vanilla and mix until smooth. Sift all dry ingredients together (except for filling ingredients) and mix until just combined; do not over-mix. Combine filling ingredients in separate bowl.

Grease cake pan liberally with shortening and dust with flour. Put half of the batter into the bottom of the pan and spread evenly. Top with half of the filling. Place the rest of the batter on top and spread evenly again. Top all with the remainder of the filling. Bake at 350 degrees for 40 to 45 minutes. Allow to cool on a baking rack before unmolding.

Yield: 1 cake (approx. 10 servings)

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