Hickory Nut Cake

by Marlene Thompson

Servings: 12 servings

INGREDIENTS

3/4 cup shortening
1-1/2 cups sugar
2-1/2 cups cake flour
2 tsp. baking powder
1/4 tsp. salt
1 cup water
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 oz. unsweetened chocolate, grated
1/2 cup chopped hickory nuts
1/4 cup maraschino cherries, chopped
4 egg whites

Frosting:
1/2 cup shortening
1/2 cup butter or margarine, softened
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/8 tsp. salt
3 cups confectioner's sugar
1 tbsp. milk
10 hickory nut halves (optional)

INSTRUCTIONS

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 agreased 13x9x2 baking pan. Bake at 350°F for 30-35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool.

Frosting:
Cream shortening and butter in a mixing bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired.

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