Hickory Nut Cake
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Chopped hickory nuts||1 Cup (16 tbs)|
|Fluffy white frosting||1 Cup (16 tbs)|
Cream butter or margarine.
Add sugar gradually, beating until light.
Sift flour, salt, and baking powder.
Add alternately with milk to the first mixture, beating after each addition until smooth.
Stir in nuts.
Fold in stiffly beaten egg whites.
Pour into two 9-inch round layer-cake pans, greased and lined on the bottom with wax paper.
Bake in preheated moderate oven (350°F.) for about 25 minutes.
Let stand on racks until almost cold.
Turn out and peel off paper.
Spread Frosting between layers and on top and sides of cake.