Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  sugar
     2/3           cup  butter
  3                     eggs
     1/8      teaspoon  salt
  2          teaspoons  baking powder
  2 1/2           cups  all-purpose flour
  1                cup  milk
  1           teaspoon  vanilla extract
  1                cup  hickory nuts -- chopped
                        ***PENUCHE FROSTING***
     1/2           cup  butter
  1                cup  packed brown sugar
     1/4           cup  milk or cream
  2               cups  confectioner's sugar
  1           teaspoon  vanilla extract

Preparation:

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 together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 13-inch x 9-inch pan. Bake at 325ø 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.

Nutritional Information:

469 Calories (kcal); 20g Total Fat; (37% calories from fat); 5g Protein; 71g Carbohydrate; 73mg Cholesterol; 238mg Sodium