2 c. sugar
1/2 c. butter
1 c. milk
2 1/2 c. flour
2 tsp. baking powder
1 c. nuts
Pinch salt
3 eggs

NUT FROSTING:

1 1/2 c. sugar
1 c. sweet cream
1/2 c. hickory nuts
1 tsp. vanilla

Cream butter and sugar. Add eggs and beat well. Add flour with baking powder and milk alternately. Fold in nuts. Bake at 350 degrees for 30 minutes in a well greased 9x13 pan.

FROSTING: Boil sugar and cream together until almost done, then add nuts, lump of butter and 1 teaspoon vanilla. Spread on cooled cake. Will thicken as it cools.