Ingredients
1/2 cup butter, softened1-1/2 cups sugar1 teaspoon vanilla extract2 cups cake flour2 teaspoons baking powder1/2 teaspoon salt3/4 cup whole milk1 cup finely chopped hickory nuts or walnuts, toasted4 large egg whitesBUTTER FROSTING:3/4 cup butter, softened5 cups confectioners’ sugar1/2 teaspoon vanilla extract1/8 teaspoon salt4 to 5 tablespoons half-and-half cream
Preparation
In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake.
