*  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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