Grandma's Hickory Nut Cake

This isn't a low-fat dessert, but it sure is yummy! Great for birthdays or holidays, potlucks, or just because you want some!

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 frosted cake

Ingredients

• Cake

• 2  cups sugar
• 2⁄3 cup butter
• 3  eggs
• 1⁄8 teaspoon salt
• 2  teaspoons baking powder
• 2 1⁄2 cups all-purpose flour
• 1  cup milk
• 1  teaspoon vanilla extract
• 1  cup  hickory nuts, chopped (reserve a few halves for garnish)

• Penuche Frosting

• 1⁄2 cup butter
• 1  cup  packed brown sugar
• 1⁄4 cup milk or 1⁄4 cup  cream
• 2  cups confectioners' sugar
• 1  teaspoon vanilla extract

Directions

1. For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
2. For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.