| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 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) |
| 1/2 |
c |
Butter |
| 1 |
c |
Brown sugar |
| 1/4 |
c |
Milk or cream |
| 2 |
c |
Powdered sugar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
PENUCHE FROSTING:
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.
From: Reminisce Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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