1/4 c. skim milk
1/3 c. butter
1 tsp. salt
1 1/2 tsp. Sucaryl
2 pkgs. dry yeast
1/2 c. lukewarm water
2 eggs, beaten
3 c. flour, sifted
1/3 c. walnuts, chopped

Scald milk; add butter, salt and Sucaryl. Stir until butter is melted. Cool to lukewarm. Dissolve yeast in warm water. Add to milk mixture. Add beaten eggs and sifted flour; mix well. Spoon into a greased 9-inch square cake pan. Let rise, covered, in warm place until double in bulk. Scatter walnuts over top with light sprinkling of Sucaryl and cinnamon. Bake at 400 degrees for 20 minutes.