Side Pannel
Grandma's Hickory Nut Cake
Ingredients List
- 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
Directions
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.
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.
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