Hickory Nut Cake

* Exported from MasterCook *

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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