Ingrients & Directions
1/2 c Butter or shortening
1 1/2 c Sugar
1 ts Vanilla
2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
3/4 c Milk
1 c Hickory nuts; finely choppe
–
4 Egg whites, stiffly beaten
Cream butter, sugar and vanilla together until fluffy. Sift flour, baking
powder and salt together. Add milk alternately with flour to creamed
mixture. Beat until smooth. Fold in nuts and beaten egg whites. Pour into 2
greased 8″ square baking pans. Bake @ 350 degrees 35 minutes. Cool. Just
before serving, put layers together with and frost with unsweetened whipped
cream; sprinkle with nuts.
From
Yields
1 Servings