Hickory Nut Cake

Ingredients

• 1/3 cup Butter
• 1 1/2 cups Granulated Sugar
• 2 large Eggs
• 1/2 cup Chopped Hickory Nut Meats
• 4 teaspoons Baking Powder
• 2 cups All-Purpose Flour
• 3/4 cup Milk
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Lemon Extract
• 2 cups Powdered Sugar
• 3 tablespoons Milk
• 1 teaspoon Vanilla Extract
• 12 Chocolate Creams

Instructions

1. 1In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks and mix well. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, vanilla extract, and lemon extract. Mix until just combined.
2. 2In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites and chopped hickory nut meats into the cake batter until just combined.
3. 3Preheat oven to 350°F (175°C). Pour the batter into two layer-cake pans prepared with buttered paper. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
4. 4In a bowl, mix the powdered sugar, milk, and vanilla extract until smooth and stiff enough to spread. Cut the chocolate creams in half.
5. 5Once the cake has cooled, ice the layers with the confectioner's icing and arrange the chocolate cream halves on top.