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Ingredientes
- 2 c. Sugar
- 2/3 c. Butter
- 3 x Large eggs
- 1/8 tsp Salt
- 2 tsp Baking pwdr
- 2 1/2 c. Flour
- 1 c. Lowfat milk
- 1 tsp Vanilla
- 1 c. Hickory nuts, minced (reserve a few for Garnish)
- 1/2 c. Butter
- 1 c. Brown sugar
- 1/4 c. Lowfat milk or possibly cream
- 2 c. Powdered sugar
- 1 tsp Vanilla extract
Direcciones
- CAKE:Cake:Cream butter and sugar together. Add in Large eggs; beat on medium speed of mixer for 2 min. Mix dry ingredients together lightly with fork. Add in dry ingredients alternately with lowfat milk. Mix well. Stir in nuts and vanilla.
- Pour into greased and floured 13 x 9" pan. Bake at 325 degrees for 45 to 50 min. Cake may be baked in 8" layer pans. Cold.
- Frosting:Heat butter in a medium saucepan. Add in brown sugar; boil 2 min. Add in lowfat milk; bring to boil. Remove from heat; cold to lukewarm. Beat in sugar and vanilla. May add in 1/2 c. minced hickory nuts if you like. Frost cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 1162 | |
| Calories from Fat 380 | 33% |
| Total Fat 43.41g | 54% |
| Saturated Fat 24.3g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 791mg | 33% |
| Potassium 256mg | 7% |
| Total Carbs 186.3g | 50% |
| Dietary Fiber 1.8g | 6% |
| Sugars 144.52g | 96% |
| Protein 11.43g | 18% |
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