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.
 
 
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