|Sugar||1⁄4 Cup (4 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Flour||1⁄8 Cup (2 tbs)|
|Baking powder||1 Teaspoon|
|Chopped pecans/Chopped walnuts||1 Cup (16 tbs) (chopped finely)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
Beat sugar, butter and evaporated milk very thoroughly together.
The sugar must be com- pletely dissolved and the mixture must be fluffy.
Sift in the dry ingredients and mix alternately with the milk (to which has been added the vanilla)f till well blended.
Fold in the nuts.
Spread into two well-greased and floured sandwich tins and bake at 375° F.
for 30 - 35 minutes.
Sandwich together with CARAMEL ICING: Melt two tblspns, sugar in a heavy pan over low heat, stirring till melted and brown.
In the meantime, beat together 1/4-cup cream and 41/2 -tblspns, butter.
Add this to the caramel and stir until lumps are dissolved.
Gradually add sifted icing sugar till of the right consist tency for spreading (about 2-1/4 cups).