1/2 c. butter
1 1/4 c. sugar
2 eggs, separated
2 tsp. vanilla extract
2 c. sifted cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 c. milk

Cream butter with wooden spoon. Slowly beat in sugar and cream well. Add beaten egg yolks and vanilla. Add sifted dry ingredients alternately with milk. Fold in beaten egg whites. Pour into two greased 8 inch cape pans. Bake at 375 degrees for 25 minutes. Fill and frost with your favorite frosting to which hickory nuts are added.