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Friday, June 21, 2013

Hickory Nut Cake

English: Thin layers of a genoise soaked in gr...
 (Photo credit: Wikipedia)
    My hubby works in a greenhouse where the majority of the workers are women. These women love their sweet treats and a few of them bake goodies and bring them in to share. The hubby is really "into" this because I'm not one big on sweets, so he gets to sample what he misses at home.
   A while back, he brought home a slice of cake that one of the girls had offered as a treat. This was a huge hit with all the workers at the greenhouse. After a taste I could see why. The cake was incredibly light and the frosting not overly sweet. I promised the hubby to try it out myself. Thanks Diana, you did a great job.

Hickory Nut Cake  
2 cups sugar
1 cup butter, softened
3 egg whites
3 cups flour
2 tsp. baking powder
1 box vanilla pudding
1 cup milk
1-1/2 cup nuts (coated with flour)

In large bowl, blend sugar and butter until fluffy. Add egg whites. Mix well.

Add flour, baking powder and pudding. Stir well to combine.

Alternately add milk and nuts, stirring gently.

Pour evenly into two greased and floured (or spray coated) round cake pans. Bake at 350 for 20-25 minutes.   

Icing
1-8 oz. pkg. cream cheese, softened
1 cup powdered sugar
1/2 cup sugar
12 oz. whipped topping

In medium bowl, using mixer on medium speed, combine cream cheese and both sugars until creamy. Fold in whipped topping.


Spread icing on cake and sprinkle with some additional nuts if desired.

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