Hickory Nut Cake

Name: Hickory Nut Cake
Ingredients: 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 vanilla extract; 1 ounce unsweetened chocolate, grated; 1/2 cup chopped hickory nuts; 1/4 cup chopped maraschino cherries; 4 egg whites; 1/2 cup shortening; 1/2 cup butter, softened; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/8 teaspoon salt; 3 cups confectioners' sugar; 1 to 2 tablespoons milk; 10 to 12 hickory nut halves, optional

19 ingredients

4 steps

Ingredients

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 vanilla extract
1 ounce unsweetened chocolate, grated
1/2 cup chopped hickory nuts
1/4 cup chopped maraschino cherries
4 egg whites
1/2 cup shortening
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
3 cups confectioners' sugar
1 to 2 tablespoons milk
10 to 12 hickory nut halves, optional

Directions

1

In a bowl, cream shortening and sugar until light and fluffy. Combine the flour, baking powder and salt; add to the creamed mixture alternately with water. Add extracts, chocolate, nuts and cherries; mix well.
2

In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased
3

. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool.
4

For frosting, cream shortening and butter in a bowl. Add extracts and salt. Beat in sugar and milk. Frost cake. Top with nut halves if desired.