1 c. real butter
2 c. sugar
4 lg. eggs, separated
1-2 c. chopped Hickory nuts (pecans or walnuts)
1/2 tsp. vanilla
2 1/2 c. sifted cake flour or all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
3/4 c. milk

Cream (soft but not melted) butter with sugar thoroughly, add yolks and beat entire mixture until light and airy. Sift flour and add dry ingredients. Reserve a tablespoon or so flour to dust on nuts. Add dry ingredients alternately with milk then add nuts, vanilla and fold in stiffly beaten egg whites. Pour into 3 greased pans. Bake at 350 degrees for about 35 minutes. Top with Cream Cheese Icing. Put extra nuts between layers and on top. About a cup.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter
1 tsp. vanilla
3 tbsp. milk
1 1/2 box powdered sugar