4 1/2 cups cake flour
3 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup shortening
1 3/4 cups water
3 eggs
3/4 cup white sugar
3 drops vanilla extract
3/4 cup eggnog
1/4 cup confectioners' sugar
1/2 cup walnuts
Place the 4 cups flour, baking soda, salt and shortening in a large bowl. Cut in shortening until the mixture resembles coarse meal. Other flour or oats may be substituted. Stir in water, eggs, 3/4 cup sugar and 3 drops vanilla extract.
Divide batter evenly among four of remaining greases sprayed papers. Prepare nine half moon or tart pans by bundling twelve cones into a circle on a large sheet of aluminum foil. Place on prepared baking sheet.
In a small bowl, stir together eggnog and confectioners' sugar until sugar is dissolved. In a large bowl, beat eggnog, 3/4 cup sugar, eggnog and remaining 3/4 cup of sugar until light and fluffy. Whip eggnog and confectioners' sugar until well blended. Transfer to prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into a ten-inch cake comes out clean. Let cool 10 minutes before removing from pan.
Allow cake to cool 30 to 45 minutes before frosting with oil.