Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
Cream shortening and sugar.
Sift flour, baking powder and salt together three times.
Alternate flour and milk; add hickory nuts along with flour and vanilla and stiffly beaten egg whites.
Pour into 2 (8-inch) cake pans.
Bake at 350\u00b0 for 30 minutes.
Beat
together
sugar, butter and egg whites.
Then mix in milk, flour and baking powder.
Fold in hickory nuts.
Bake in
2 round cake pans (10-inch) at 350\u00b0 until sponge back when touched with
finger.
Use
suggested hickory nut icing, then sprinkle with nuts.
Cake: Mix sugar and butter scaint until a cream. Combine with milk, flour, baking powder, 6 egg whites beaten very stiff and vanilla. Ad the nuts, mix all together and bake in a moderate oven.
Frosting: Let 1 1/2 cups pulverized sugar boil until when put in cold water it becomes brittle. Beat the 2 egg whites until very stiff and add the sugar and beat until it gets cold. Flavor to taste.
Cream together sugar and butter.
Add eggs and beat on medium speed for 2 minutes.
Mix dry ingredients together lightly with fork.
Add dry ingredients alternately with milk.
Mix well.
Stir in vanilla and nuts, saving some nuts for top of cake.
Pour mixture into greased and floured cake pans.
Bake at 325\u00b0 for 45 to 50 minutes.
Let cool.
I put it together in the order given.
Pour batter into greased and floured angel food cake pan or Bundt pan.
Bake in 350\u00b0 oven about 1 hour.
Cream butter and powdered sugar.
Stir in beaten eggs.
Sift flour with salt and baking powder.
Add alternately with milk. Flour nut meats lightly and fold into the batter with the vanilla.
Salt and pepper chicken and dip in buttermilk. Roll in flour. Drop in deep fat and fry until done. Set aside.
Drain off most of fat, leaving about 1 cup in bottom of pan. Add flour and cornstarch.
Keep pan hot and stir until brown and bubbly, then add condensed milk and hot water.
Stir constantly until mixture begins to thicken. Add hickory nut meats.
Gradually stir in homogenized milk and beer.
Add peppers and salt to taste.
Cook down to desired thickness.
For the Cake: Cream together sugar and butter.
Prepare the yellow cake mix as directed for a 9 X 13 pan
Cream together sugar and butter for cake.
Add eggs, beat at medium speed 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 greased and floured 13 x 9-inch pan.
Bake at 325\u00b0 for 45 to 50 minutes.
(Cake may be baked in 8-inch layer pans.)
Cool.
Cream together butter, sugar and vanilla until fluffy.
Sift together flour, baking powder and salt.
Add with milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8-inch square pans.
Bake at 350\u00b0 for 35 minutes. Cool and frost with sweetened whipped cream.
Sprinkle some chopped hickory nuts over top.
Cream butter and sugar thoroughly.
This should be very fluffy for fine texture.
Add the dry ingredients alternating with milk all but about 1/2 cup.
Mix nuts in remaining dry ingredients and fold into batter.
Add flavoring and fold in beaten egg whites. Generously grease and flour 2 (8 1/2-inch) cake pans.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool layers for 10 minutes.
Remove from pan.
Cream butter, sugar and vanilla until fluffy.
Sift flour, baking powder and salt.
Add alternately with the milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8 x 8 x 2-inch pans.
Bake at 350\u00b0 for 35 minutes. Cool.
Before serving, put layers together and frost with sweetened whipped cream.
Sprinkle with chopped hickory nuts.
Cream together sugar and butter for cake.
Add eggs; beat for 2 minutes.
Mix dry ingredients together lightly with a fork.
Add dry ingredients alternately with milk.
Mix well.
Stir in vanilla and nuts.
Pour into greased and floured 8-inch layer pans.
Bake at 325\u00b0 for 40 to 45 minutes.
Cool.
Make frosting.
Sift flour, sugar, baking powder and salt together in bowl. Add shortening, 2/3 cup milk and flavoring; beat two minutes.
Add remaining milk and unbeaten egg whites and nuts.
Pour into two generously floured 9-inch round cake pans.
Bake at 350` for 35 minutes.
lour 2 - 9 inch round cake pans. Sift flour, baking powder
Mix well and cook in 2 (9-inch) pans for 25 minutes at 375\u00b0. (Or may use cake mix.)
-cup muffin pan.
For the nut topping, combine butter, brown
Cream shortening, sugar, flour and milk.
Add beaten egg whites.
Add salt, baking powder and vanilla.
Mix well.
Add nutmeats and mix well.
Bake as a solid cake or in layers.
Bake at 350\u00b0 until toothpick comes out clean or cake springs back when touched with finger.
Ice if desired.