2 c Sugar
2/3 c Butter
3 Eggs
1/8 ts Salt
2 ts Baking powder
2 1/2 c Flour
1 c Milk
1 ts Vanilla
1 c Hickory nuts, chopped
-(reserve a few for
Garnish)
PENUCHE FROSTING:
1/2 c Butter
1 c Brown sugar
1/4 c Milk or cream
2 c Powdered sugar
1 ts Vanilla extract
CAKE:
Cake:
Cream butter and sugar together. Add eggs; beat on medium speed of mixer
for 2 minutes. Mix dry ingredients together lightly with fork. Add dry
ingredients alternately with milk. Mix well. Stir in nuts and vanilla.
Pour into greased and floured 13 x 9″ pan. Bake at 325 degrees for 45 to
50 minutes. Cake may be baked in 8″ layer pans. Cool.
Frosting:
Melt butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add
milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar
and vanilla. May add 1/2 cup chopped hickory nuts if desired. Frost cake.
Yields
6