2 cups sugar
2/3 cup butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 cups flour
1 cup milk
1 tsp. vanilla
1 cup hickory nuts, chopped

Cream together sugar and butter for cake, add eggs, beat on medium speed of mixer for 2 minutes. Mix dry ingredients alternately with milk. Mix well, stir in vanilla and nuts. Pour into greased and floured 13x9-inch pan. Bake at 325°F for 45 to 50 minutes (cake may be baked in 8-inch layer pans), cool.

PENUCHE FROSTING:

1/2 cup (1 stick) butter
1 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar
1 tsp. vanilla

Melt butter in a medium saucepan. Add brown sugar, boil 2 minutes, add milk bring boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. Frost cake.

Variation: May add 1/2 cup chopped hickory nuts to frosting.

16 servings.