CAKE:

2 c. sugar
2/3 c. butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 c. all purpose flour
1 c. milk
1 tsp. vanilla extract
1 c. hickory nuts, chopped (reserve a few halves for garnish)

PENUCHE FROSTING:

1/2 c. butter
1 c. packed brown sugar
1/4 c. milk or cream
2 c. confectioners' sugar
1 tsp. vanilla extract

Cream together sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 13"x9" pan. Bake at 325 degrees for 45 to 50 minutes. (Cake may be baked in 8" layer pans.) Cool. Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (May add chopped hickory nuts, 1/2 cup, if desired.) Frost cake. Yield: 16 servings.