Hickory nut cake - part 1

Yield: 12 servings

Measure Ingredient
¾ cup Shortening
1½ cup Sugar
2½ cup Cake flour
2 teaspoons Baking powder
¼ teaspoon Salt
1 cup Water
½ teaspoon Each: almond and vanilla extract
1 ounce Unsweetened chocolate; grated
½ cup Hickory nuts; chopped
¼ cup Maraschino cherries; chopped
4 \N Egg white
½ cup Shortening
½ cup Butter or margarine; softened
½ teaspoon Each: vanilla and almond extract
⅛ teaspoon Salt
3 cups Confectioner's sugar; s s
1 tablespoon Milk
10 \N Hickory nut halves; optional

FROSTING

See Part 2

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.

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