1/2 c. butter
1 1/4 c. light brown sugar, packed
3 eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
1 3/4 tsp. baking powder
1/4 tsp. salt
2/3 c. milk

Cream butter and brown sugar until light and fluffy. Add eggs, one at a time. Stir in vanilla. Combine flour, baking powder, and salt. Add alternately with the milk, stirring until combined. Pour batter into a pair of greased 8-inch cake pans or into a greased Bundt cake pan. Bake at 375 degrees for 25 minutes for small, thin cakes and about 40 minutes for a Bundt cake. Cool in pans for 5 to 10 minutes. Remove to rack to cool completely, make icing.

ICING:

1 1/2 tbsp. butter
1/4 c. brown sugar, packed
1/8 tsp. salt
1 c. powdered sugar
2 tbsp. cream or milk
1/2 tsp. vanilla
1/3 c. finely chopped walnuts

Heat butter, brown sugar and salt to boiling. Beat in powdered sugar alternately with cream and vanilla. Mix to a good spreading consistency. Stir in walnuts. Spread icing on top of cake or layer the two thin cakes with icing between.