Hickory Nut Cake

This is the BEST cake ever! Its definitely a must-try. Here's the breakdown:

2 C. sugar

2/3 C. butter, softened

3 eggs

1/8 t. salt

2 t. baking powder

2-1/2 C. flour

1 C. milk

1 t. vanilla

1 C. hickory nuts or walnuts, chopped

PENUCHE FROSTING:

1/2 C. butter, melted

1 C. Br. sugar

1/4 C. milk or cream

2 C. powdered sugar

1 t. vanilla

Cream together sugar and butter for cake. Add eggs; beat on med. speed on mixer for 2 min. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased 13-in. x 9-in. baking pan. Bake @ 325 for 45-50 min. (Cake may be baked in 8-in. layer pans.) Cool.

Make frosting by melting butter in a med. saucepan. Add Br. sugar; boil 2 min. Add cream; bring to boil. Remove from heat; cool to lukewarm. Beat in powd. sugar and vanilla. Frost cake.