Chiffon Nut Cake

EGGS-7
ALL PURPOSE FLOUR-2 CUPS
SUGAR-1 1/2 CUPS
BAKING POWDER-1 TSP
SALT-1TSP
VEGETABLE OIL-1/2 CUP
WATER-3/4 CUP
VANILLA EXTRACT-1 TSP
HICKORY NUTS OR PECANS-1 CUP

FOR VANILLA FROSTING:
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CONFECTIOERS SUGAR-4 CUPS
BUTTER-1/2 CUP
VANILLA EXTRACT-1 1/2 TSP
MILK-5 TBSP
CHOPPED HICKORY NUTS OR PECAN HALVES
PROCEDURE:
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1.IN A LARGE BOWL COMBINE FLOUR,SUGAR,BAKING POWDER AND SALT.ADD OIL,EGGS,WATER,VANILLA AND BEAT WELL.NEXT ADD NUTS.
2.NOW PLACE THIS MIXTURE INTO A GREASED PAN 10 INCH SIZE. BAKE AT 325 DEGREES FOR 60-65 MIN AT THE DOWN RACK UNTILL BAKED PROPERLY. NOW TAKE OUT AND INVERT THE PAN ON A SEVING PLATE.
3.FOR FROSTING, IN A BOWL,COMBINE CONFECTIONERS SUGAR,BUTTER,VANILLA AND ENOUGH MILK TO ACHIEVE DESIRED CONSISTENCY. FROST TOP AND SIDES OF CAKE AND GARNISH WITH NUT HALVES.

EVEN THIS CAKE PROVES TO BE A SPECIAL VALENTINES DAY CAKE.