Cake:
3 c. flour, sifted
1 T. baking powder
1/2 t. salt
1/2 c. butter or margarine
1-1/2 c. sugar
4 eggs
1 t. vanilla
1 c. milk

Topping:
1 c. brown sugar
2 T. butter
2 T. flour
1 t. cinnamon
1 c. walnuts

3 c. flour, sifted 1 T. baking powder 1/2 t. salt 1/2 c. butter or margarine 1 -1/2 c. sugar 4 eggs 1 t. vanilla 1 c. milk 1 c. brown sugar 2 T. butter 2 T. flour 1 t. cinnamon 1 c. walnuts

Sift together dry cake ingredients. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add dry ingredients alternately with milk, beating well after each addition. Spread half of batter in greased 13" x 9" baking pan.

Combine topping ingredients and mix well. Sprinkle half of topping over batter. Spread with remaining batter and top with remaining topping.

Bake at 350 degrees for 45 minutes. Cut in squares and serve warm. Serves 16.

Note: for a nut-free topping, double the topping recipe, eliminating the nuts.