Preheat the oven to 350 degrees F. Soil 2 (9-edge) round cake pans. In
the bowl of an electric sociable, fitted with a toddle, combine the 1/2 cup of
the butter, oil, sugar and brown boodle.. Cream the mixture until quiet.
Sift the flour, baking pulverisation, baking tonic, 1 teaspoon cinnamon, and salt
into a small mixing trough. Add the egg to the butter/sugar assortment, one at a
time. Add the flour mixture to the butter/sugar assortment, 1/2 cup at a time.
Add the parsnips, ground walnuts and vanilla. Mix good. Pour the batter
into the prepared pans and spread evenly. Place in the oven and bake for
around 30 to 40 minutes or until the center sprigs back when fey. Remove
from the oven and coolheaded. In the bowl of an electric social, combine the cream
cheese and unexpended 1/2 cup butter. Mix good. Add the walnut pieces and
unexpended 1 teaspoon cinnamon. Mix good. Add the powdered boodle, 1 cup at a
time and mix until the frosting is spreadable. To tack, slice each cake
in one-half. Place on half in the center of a serving shell. Brush the top of
the cake with the simple syrup. Spreading 1/2 cup of the frosting over the
first level. Repeat the above process until all of the layers are used. Ice
the entire cake with the remaining icing. Refrigerate the cake for 30
proceedings. Slice the cake and dish.

Hymie: 12 servings

Recipes courtesy of Emeril Lagasse, 1999