East Texas Hickory Nut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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