Hickory nut cake

Yield: 1 Servings

Measure Ingredient
½ cup Butter or shortening
1½ cup Sugar
1 teaspoon Vanilla
2 cups Cake flour; sifted
2 teaspoons Baking powder
¼ teaspoon Salt
¾ cup Milk
1 cup Hickory nuts; finely choppe
4 \N Egg whites, stiffly beaten


Cream butter, sugar and vanilla together until fluffy. Sift flour, baking powder and salt together. Add milk alternately with flour to creamed mixture. Beat until smooth. Fold in nuts and beaten egg whites. Pour into 2 greased 8" square baking pans. Bake @ 350 degrees 35 minutes. Cool. Just before serving, put layers together with and frost with unsweetened whipped cream; sprinkle with nuts.

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