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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Grandma made this cake often when I was a little girl, using nuts I collected.Sue Gronholz, Beaver Dam, Wisconsin 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 |
frosting: |
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 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
3. 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. Yield: 12-16 servings.
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