Ingredients

2 C. sugar
2/3 C. butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 C. flour
1 C. milk
1 tsp. 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 tsp. vanilla extract

Cooking Instructions

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 inch pan. Bake at 325 degrees for 45 to 50 minutes. Cake may be baked in 8 inch 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 C. chopped hickory nuts if desired. Frost cake.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)