⅔ c. margarine 1 c. sugar ½ c. brown sugar 2 eggs, well beaten 2 c. flour 1 tsp. baking powder ½ tsp. salt 1 tsp. Soda 2 T. powdered milk 1 tsp. Cinnamon 1 c. buttermilk TOPPING: ½ c. brown sugar ½ c. nuts ½ tsp. cinnamon ¼ tsp. buttermilk Cream together the first 3 ingredients. Add the beaten eggs. Stir in the remaining ingredients. Pour into buttered 9×12-inch pan. Prepare topping and sprinkle evenly over batter. Keep in refrigerator overnight. Bake 30 minutes in 350° oven. Serves 12. This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.