2/3 cups butter
1 1/3 cups sugar
2 cups sifted cake flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup milk
1/2 cup hickory nuts, chopped
1 tsp. vanilla
4 egg whites (at room temperature)

Preheat oven to 350°F.

Cream butter at high speed for 5 minutes. Add sugar gradually and beat at high speed for 10 minutes.

Sift flour, baking powder and salt 3 times. Add to butter and sugar mixture alternately with milk, beginning and ending with flour. Add nuts and vanilla.

Fold in stiffly beaten egg whites. Pour into 2 greased cake pans.

Bake at 350°F for 30 minutes.

HICKORY FROSTING:

4 tbsp. (1/2 stick) butter
1 tsp. lemon juice
1/2 tsp. vanilla
1/8 tsp. salt
1/3 cup coffee creamer
1 (1 lb.) box sifted confectioners' sugar
1/2 cup hickory nuts, chopped

Cream butter in a mixing bowl. Add flavorings and salt. Add creamer. Add confectioners' sugar gradually so that it will not be difficult to stir. Stir in chopped nuts. Frost cake.