East Texas Hickory Nut Cake

• 1/2 cup butter or margarine, softened
• 1 1/4 cups sugar
• 2 eggs, separated
• 2 cups sifted cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1 cup chopped hickory nuts or walnuts, divided

1. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla.
3. Pour batter into 2 greased and floured 8 - inch round cake pans. Bake at 375u0b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and cool completely.
4. Spread Caramel Frosting between layers and sprinkle with 1/2 cup chopped nuts. Spread top and sides with frosting, and sprinkle with remaining 1/2 cup nuts.

butter, sugar, eggs, cake flour, baking powder, salt, milk, vanilla, nuts

Taken from www.myrecipes.com/recipe/east-texas-hickory-nut-cake (may not work)