Recipe - Grandmas Hickory Nut Cake

2 cup Sugar
2/3 cup Butter
3 Eggs
1/8 teaspoon Salt
2 teaspoon Baking powder
2 One half cup Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Hickory nuts, chopped
(reserve a few for
Garnish)
PENUCHE FROSTING:
One half cup Butter
1 cup Brown sugar
One fourth cup Milk or cream
2 cup Powdered sugar
1 teaspoon 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 One half cup chopped hickory nuts if desired. Frost cake.

From: Reminisce Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini