3/4 cup butter, softened
1 1/2 cups brown sugar
1 egg
1 cup white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1 cup chopped walnuts
1/2 cup unsalted butter
1/4 cup milk
4 strawberries, sliced
2 tablespoons butter
1 1/3 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round wooden round pans.
In a large bowl, cream together the margarine, brown sugar, egg and white sugar until smooth. Beat in the vanilla.
Sift together all of the flour, baking soda, salt, baking powder, salt, baking soda and chopped walnuts, then mix them into the creamed mixture. Mix flour mixture into the prepared pans.
Bake in the preheated oven for 400 to 500 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pans. For a crisp, cake may be stored in an airtight container in an airtight container for several days.
For the frosting: Beat 1 1/2 cup of the butter in medium sized mixing bowl, until creamy. Beat in the milk. Blend in the sugar, then gradually mix in the remaining 1/2 cup butter. Spread frosting on top of cooled cake, while it still has a sugary coating.
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