Caramel Nut Cake

Submitted by: Amy Kempf

Makes: 16 servings

Cake

  • 2 c. sugar
  • 2/3 c. butter
  • 3 eggs
  • 1/8 t. salt
  • 2 t. baking powder
  • 2-1/2 c. all purpose flour
  • 1 c. milk
  • 1 t. vanilla extract
  • 1 c. hickory nuts (optional)

Penuche Frosting

  • 1/2 c. butter
  • 1 c. brown sugar, packed
  • 1/4 c. milk or cream
  • 2 c. confectioners sugar
  • 1 t. vanilla extract

Cream together: sugar and butter for cake. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into greased and floured 9x13-in. pan. Bake at 320ºF for 45-50 minutes (cake may be baked in layer pans). Cool.

Make frosting by melting butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to luke warm. Beat in sugar and vanilla. (You may add 1/2 cup chopped hickory nuts, if desired.) Frost cake.


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