CARAMEL NUT CAKE
1½ cups pastry flour
2 tsp. baking powder
¼ tsp. salt
¼ cup Carnation Milk
¼ cup water
⅓ cup shortening
1 cup brown sugar
2 eggs
½ cup chopped nuts
½ tsp. vanilla
Measure flour after sifting once. Resift with baking powder and salt. Dilute Carnation with the water. Cream fat and sugar thoroughly. Add well beaten eggs and beat until mixture is light and creamy. Dredge the nuts with part of the flour. Add flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add the nuts and vanilla. Bake in a moderate (375°F) oven. Ice with Caramel Icing ([Page 26]).