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Grandma's Hickory Nut Cake

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“This isn't a low-fat dessert, but it sure is yummy! Great for birthdays or holidays, potlucks, or just because you want some!”
READY IN:
1hr 20mins
SERVES:
16
YIELD:
1 frosted cake
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Cake: Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with a fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan (or 2 8-inch round cake pans). Bake at 325 F for 45--50 minutes. Cool.
  2. For the Frosting: Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to a boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts if desired.) Frost the cake and decorate with reserved hickory nuts.

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