It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Grandma's Hickory Nut Cake
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- #96643
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Cake
2 cups sugar
2/3 cup butter
3 eggs
1/8 teaspoon salt
2 teaspoons baking powder
2 1/2 cups flour
1 cup milk
1 teaspoon vanilla extract
1 cup hickory nuts, chopped (reserve a few halves for garnish)
Penuche Frosting
1/2 cup butter
1 cup brown sugar
1/4 cup milk or cream
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped hickory nuts, if desired
directions
Cream together sugar and butter for cake. Add eggs and beat on medium speed of mixer for 2 minutes.
Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13" x 9" pan.
Bake at 325 degrees F for 45-50 minutes (Cake may be baked in 8-inch layer pans). Cool.
Make frosting by melting butter in a medium saucepan. Add brown sugar and boil for 2 minutes. Add milk and bring to boil. Remove from heat and cool to lukewarm.
Beat in sugar and vanilla. Add chopped hickory nuts, if desired. Frost cake. Garnish with halved nuts.
added by
92037
nutrition data
Nutritional data has not been calculated yet.
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