2 c. sugar
1 c. butter
4 eggs, separated
2 1/2 c. flour, sifted
2 teaspoon. baking powder
1/2 teaspoon. salt
3/4 c. milk
1 teaspoon. vanilla
1 c. chopped hickory nuts
Cream sugar and butter until fluffy. Beat in egg yolks.
In separate bowl sift together flour, baking powder and salt. Add dry ingredients to egg mixture alternately with milk. Add vanilla. Beat intensely until smooth.
Beat egg-whites to stiff peaks form and fold into batter together with nuts. Pour into two greased 8 inch pans and bake at 350 levels for 30-35 minutes. Ice with Hickory Nut Frosting.
HICKORY NUT FROSTING:
3 c. sugar
1/2 c. light corn syrup
3/4 c. water
1/2 teaspoon. salt
2 egg-whites
1 teaspoon. vanilla
1/4 c. crushed hickory nuts
Inside a saucepan prepare sugar, corn syrup, water and salt over low heat. Stir constantly. when sugar is dissolved, cover and prepare to firm ball stage. Remove from heat. Let set a few momemts. Pour into beaten egg-whites, beating while you pour. Beat for just two minutes. Fold in hickory nuts. Spread on cake.