Hickory Nut Cake

Hickory Nut Cake



Ingrients & Directions


1/2 c Butter or shortening
1 1/2 c Sugar
1 ts Vanilla
2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
3/4 c Milk
1 c Hickory cracked; finely choppe
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4 Egg whites, stiffly beaten


Cream butter, sugar and vanilla together until fluffy. Sift flour, baking
powder and salt unitedly. Add milk alternately with flour to creamed
assortment. Beat until still. Fold in nuts and beaten egg whites. Pour into 2
lubricated 8" square baking pans. Broil @ 350 degrees 35 transactions. Sang-froid. Just
before serving, put layers together with and frost with unsweetened whipped
drub; sprinkle with cracked.


From

Yields
1 Servings