Pink cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Flour, cake; sifted |
| 3 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 1⅓ | cup | Sugar |
| ½ | cup | Butter (or marg.); softened |
| 16 | Cherries, maraschino; choppd | |
| ¼ | cup | Juice from cherries |
| ½ | cup | Milk |
| 4 | Egg whites; unbeaten | |
| ½ | cup | Walnuts; chopped |
Directions
Combine cake flour, baking powder, salt, and sugar; sift together in to a large bowl. Add butter, cherries, cherry juice, and milk; blend well at medium speed of electric mixer or mix by hand. Add egg whites; beat 2 minutes at medium speed of electric mixer or 300 strokes by hand. Fold in nuts.
Spoon batter into 2 well-greased and floured 8" cakepans. Bake at 350 degrees for 30 minutes. Cool and frost with your favorite white frosting.
Makes 2-8" layers
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94