1 box brown sugar
1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 c. nuts
4 eggs
1/2 tsp. salt
1 tsp. vanilla

Pour into large loaf pan and bake 30 minutes at 350 degrees.

BUTTERSCOTCH CREAM FROSTING:

1 c. brown sugar, firmly packed
1/3 c. butter
1/4 c. sweet or sour cream or evaporated milk
2 c. sifted powdered sugar

Combine brown sugar and butter in saucepan and cook on medium heat for 2 minutes, stirring constantly. Add milk and bring to full boil, still stirring. Remove from heat and add the powdered sugar gradually. Beat until smooth. (This will frost an 8 or 9 inch square cake. If more needed, double recipe.)