Hickory nut cake

 
                              Hickory Nut Cake
 
 Recipe By     : TASTE OF HOME DEC/JAN 1996
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           shortening
    1 1/2  cups          sugar
    2 1/2  cups          cake flour
    2      teaspoons     baking powder
      1/4  teaspoon      salt
    1      cup           water
      1/2  teaspoon      each: almond and vanilla extract
    1      ounce         unsweetened chocolate -- grated
      1/2  cup           hickory nuts -- chopped
      1/4  cup           maraschino cherries -- chopped
    4                    egg white
                         FROSTING:
      1/2  cup           shortening
      1/2  cup           butter or margarine -- softened
      1/2  teaspoon      each: vanilla and almond extract
      1/8  teaspoon      salt
    3      cups          confectioner's sugar -- s s
    1      Tablespoon    milk
   10                    hickory nut halves -- optional
 
 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 13x9x2"
 baking pan. Bake at 350 degrees for 30-35 minutes or until a wooden toothpick
 inserted near the center comes out clean. Cool. For 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. Yield: 12-16 servings.
 
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