2 c. sugar
2/3 c. butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 c. all purpose flour
1 c. milk
1 tsp. vanilla extract
1 c. hickory nuts, chopped (reserve a few halves for garnish)

Cream together sugar and butter, add eggs and 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 vanilla and nuts. 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.)

PENUCHE FROSTING:

1/2 c. butter
1 c. packed brown sugar
1/4 c. milk or cream
2 c. confectioners sugar
1 tsp. vanilla extract

Make frosting by melting butter in a saucepan. Add brown sugar and boil 2 minutes. Add milk, bring to boil. Remove from heat, cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup, if desired.) Frost cake. Yield: 16 servings.