Ingredients
2/3 cup butter, softened2 cups sugar3 large eggs, room temperature1 teaspoon vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powder1/8 teaspoon salt1 cup 2% milk1 cup hickory nuts, chopped (reserve a few halves for garnish)PENUCHE FROSTING:1/2 cup butter, cubed1 cup packed brown sugar1/4 cup 2% milk2 cups confectioners’ sugar1 teaspoon vanilla extract
Preparation
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk dry ingredients together. Add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts. Pour into a greased 13x9-in. baking pan.
Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely on a wire rack.
For frosting, in a saucepan, melt butter over medium heat. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in confectioners’ sugar and vanilla. Immediately frost cake; garnish with nuts.
