2 c. sugar
2/3 c. butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 c. flour
1 c. milk
1 tsp. vanilla
1 c. hickory nuts, chopped (can use walnuts or pecans, reserve a few for garnish

PENUCHE FROSTING:

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

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 x 9 inch pan. Bake at 325 degrees for 45 to 50 minutes. Can may be baked in 8 inch layer pans. Cool. Make frosting by melting butter in 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.