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Hickory Nut Cake with Peuche Frosting




Source of Recipe


Internet


List of 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. chopped hickory nuts (reserve a few halves for garnish)


Recipe



Cream together sugar and butter.
Add eggs, beat on medium for 2 minutes.
In separate bowl mix dry ingredients together lightly with fork.
Alternate adding dry ingredients with milk, to the creamed butter, sugar and eggs.
Mix well.
Stir in vanilla and nuts.
Pour into greased and floured 13 by 9 inch pan
(or may be baked in 8 inch layer pans.)
Bake at 325, for 45 to 50 minutes.
Cool.

Penuche Frosting:
1/2 C. butter
1 C. packed brown sugar
1/4 C. milk or cream
2 C. confectioners sugar
1 tsp. vanilla

Make frosting by melting butter in medium saucepan.
Add brown sugar, boil 2 minutes.
Add milk; bring to a boil, Remove from heat-
Cool to lukewarm.
Beat in confectioners sugar and vanilla.
May add chopped hickory nuts if desired.
Frost cake when cooled.