Ingredients
| 3/4 cup | shortening | | 1-1/2 cup | sugar | | 2-1/2 cup | 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 | confectioners' sugar | | 1 tbsp. | milk | | 10 | hickory nut halves (optional) |
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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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