Walnut Cake with Praline Frosting

adapted from "Cooking Light"
serves 16 (7 points +) or cut small for a nice little treat ( 32 servings =4 points +)
Cake:
2 c. flour
½ tsp. baking soda
½ tsp. salt
7 T. light stick butter, softened
1 c. sugar
¼ c. packed brown sugar
⅓ c. egg beaters or 2 eggs + 1 egg white
1 tsp. vanilla
1 c. (1%) low-fat buttermilk
4 T. chopped walnuts, divided

Frosting:
½ c. packed brown sugar
6 T. skim milk, divided
2 T. butter
1 T. light corn syrup
dash of salt
2 c. powdered sugar
½ tsp. vanilla
2 T. chopped walnuts, toasted

Preheat oven to 350 and spray a 13 x 9 inch pan with cooking spray.

Combine flour, baking soda and salt in a small bowl. Set aside.

Beat 7 T. butter with 1 c. sugar and ¼ c. brown sugar. Add eggs. Beat in vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 4 T. walnuts. Transfer to prepared pan. Bake for 25-28 minutes or until done. Cool completely.

For frosting, place brown sugar, ¼ c. milk, 2 T. butter, corn syrup and salt in a saucepan over medium high heat. Bring to a boil, stirring occasionally. Cook 2 minutes. Add powdered sugar and remaining 2 T. milk. Beat until smooth. Cool until thickened. Beat in vanilla. Spread over cooled cake and sprinkle with 2 T. walnuts.