CAKE:

2 c. sugar
2/3 c. butter
3 eggs
1/8 tsp. salt
2 tsp. baking powder
2 1/2 c. all-purpose flour
1 c. milk
1 tsp. vanilla extract
1 c. hickory nuts, chopped (reserve a few halves for garnish)

PENUCHE FROSTING:

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

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 13x9-inch pan. Bake at 325 degrees for 45-50 minutes. (Cake may be baked in 8-inch layer pans.) Cool.

Make frosting by melting butter in a 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.