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Preheat oven to 350F
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups presifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
2/3 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2/3 cup milk
Topping:
3/4 cup chopped walnuts
1 egg white
1 cup lightly packed brown sugar
1/2 tsp. vanilla
Sift together flour, salt and baking powder.
Cream butter.
Gradually blend in sugar, eggs and vanilla.
Beat until light and fluffy.
Add sifted dry ingredients to creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until cake springs back when lightly touched.
Topping:
If desired, sprinkle over batter in prepared pan walnuts.
Beat to form stiff but moist peaks egg white.
Gradually add sugar and vanilla.
Spread evenly over walnuts and bake as above.
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups presifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
2/3 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
2/3 cup milk
Topping:
3/4 cup chopped walnuts
1 egg white
1 cup lightly packed brown sugar
1/2 tsp. vanilla
Sift together flour, salt and baking powder.
Cream butter.
Gradually blend in sugar, eggs and vanilla.
Beat until light and fluffy.
Add sifted dry ingredients to creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake in preheated oven for 40 to 45 minutes, or until cake springs back when lightly touched.
Topping:
If desired, sprinkle over batter in prepared pan walnuts.
Beat to form stiff but moist peaks egg white.
Gradually add sugar and vanilla.
Spread evenly over walnuts and bake as above.