2 c. sugar
1 c. butter
4 eggs, separated
2 1/2 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla
1 c. chopped hickory nuts

Cream sugar and butter until fluffy. Beat in egg yolks.

In separate bowl sift together flour, baking powder and salt. Add dry ingredients to egg mixture alternately with milk. Add vanilla. Beat vigorously until smooth.

Beat egg whites to stiff peaks form and fold into batter along with nuts. Pour into two greased 8 inch pans and bake at 350 degrees for 30-35 minutes. Ice with Hickory Nut Frosting.

HICKORY NUT FROSTING:

3 c. sugar
1/2 c. light corn syrup
3/4 c. water
1/2 tsp. salt
2 egg whites
1 tsp. vanilla
1/4 c. crushed hickory nuts

In a saucepan cook sugar, corn syrup, water and salt over low heat. Stir constantly. when sugar is dissolved, cover and cook to firm ball stage. Remove from heat. Let set a couple of minutes. Pour into beaten egg whites, beating as you pour. Beat for 2 minutes. Fold in hickory nuts. Spread on cake.