2 c. brown sugar
1 c. granulated sugar
1 c. sour cream or sour milk
1 tbsp. butter
1 tsp. vanilla extract
Cream or top milk
Diamond walnut halves

Combine the sugars and sour cream in a large saucepan and stir over low heat until the sugars are dissolved. Cook to 238 degrees or until a little of the mixture when dropped into cold water forms a soft ball between the fingers. Remove from heat; add butter and vanilla and cook until lukewarm (110 degrees). Beat with hand beater until quite stiff, then add enough cream while beating, to make of a spreading consistency.

Frost and fill a two layer cake, 8 inches in diameter. Use 1/2 this recipe for frosting 1 loaf cake, about 8x8x2 inches, or for filling and frosting one 9-inch layer, cut in half. Arrange the walnuts in a pattern on top of the cake.