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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with East Texas Hickory Nut Cake Ingredients:
3/4 cup butter or margarine, softened |
1 1/2 cups sugar |
3/4 teaspoon baking soda |
3/4 cup buttermilk |
1/2 teaspoon vanilla extract |
Directions:
1. Cream butter; gradually add sugar, beating well with electric mixer.
2. Dissolve soda in buttermilk. Add to creamed mixture, beating well.
3. Cook mixture in large saucepan over medium heat, stirring constantly, until mixture reaches softball stage (240°). Remove from heat, and add vanilla (do not stir); cool mixture 10 minutes.
4. Beat on medium speed of electric mixer about 10 minutes or until thick enough to spread. Spread immediately on cooled cake.
5. Note: One cup chopped pecans may be substituted for hickory nuts or walnuts in cake.
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