Hickory Nut Cake

Cake Ingredients

• 2 c. All Purpose Flour
• 1 1/2 c. Sugar
• 3 1/2 tsp. Baking Powder
• 1 tsp. Salt
• 3/4 c. Hickory Nuts, chopped
• 1/2 c. Butter or Margarine
• 1 c. Milk
• 1 tsp. M-K Pure Vanilla Extract
• 4 Egg Whites (1/2 Cup)

Frosting Ingredients

• 1 c. Sugar
• 1/2 c. Cold Water
• 2 Egg Whites
• 1 tsp. M-K Pure Vanilla Extract

Cake Directions

1. In a large mixing bowl, combine all the ingredients, except for the hickory nuts and egg whites.
2. Using a mixer, beat the mixture on high speed for 2 minutes.
3. Now, add the egg whites to the mixture and continue beating for another 2 minutes, until the batter is smooth and fluffy.
4. Gently fold in the chopped hickory nuts until evenly distributed.
5. Preheat the oven to 350°. Pour the batter into two greased round layer pans.
6. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake layers to cool completely before frosting.

Frosting Directions

1. In a saucepan, combine sugar and water. Cook over medium heat until the mixture reaches 238° (soft ball stage). Remove from heat and allow to cool.
2. In a separate bowl, beat the egg whites until they form stiff peaks.
3. While continuously beating, slowly pour the cooled sugar syrup in a steady stream onto the beaten egg whites.
4. Keep beating the mixture until it thickens and holds its shape, becoming glossy and spreadable.
5. Blend in the M-K Pure Vanilla Extract.
6. Frost the top and sides of the cooled Hickory Nut Cake with this glossy frosting.