Hickory Nut Cake
|Shortening||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Unsweetened chocolate||1 Ounce, grated|
|Chopped hickory nuts||1⁄2 Cup (8 tbs)|
|Chopped maraschino cherries||1⁄4 Cup (4 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Confectionery sugar||3 Cup (48 tbs)|
In a mixing bowl, cream shortening and sugar.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with water.
Add extracts, chocolate, nuts and cherries; mix well.
In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13-in.x 9-in.x 2-in.baking pan.
Bake at 350° for 30-35 minutes or until a wooden pick inserted near the center comes out clean.
For frosting, cream shortening and butter in a mixing bowl.
Add extracts and salt.
Beat in sugar and milk.