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East Texas Hickory Nut Cake

Yield one 2-layer cake

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1 1/4 cups sugar
  • 2 eggs, separated
  • 2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • Caramel Frosting
  • 1 cup chopped hickory nuts or walnuts, divided

How to Make It

  1. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.

  2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.

  3. Pour batter into 2 greased and floured 8 - inch round cake pans. Bake at 375° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely.

  4. Spread Caramel Frosting between layers and sprinkle with 1/2 cup chopped nuts. Spread top and sides with frosting, and sprinkle with remaining 1/2 cup nuts.

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