Hickory Nut Cake

• 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
• 1/2 cup shortening
• 1/2 cup butter
• 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)

1. In a mixing bowl, cream shortening and sugar.
2. Combine the flour, baking powder and salt; add to the creamed mixture alternately with water.
3. Add extracts, chocolate, nuts and cherries; mix well.
4. In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.
5. Pour into agreased 13x9x2 baking pan.
6. Bake at 350F for 30-35 minutes or until a wooden toothpick inserted near the center comes out clean.
7. Cool.
8. Frosting: Cream shortening and butter in a mixing bowl.
9. Add extracts and salt.
10. Beat in sugar and milk.
11. Frost cake.
12. Top with nut halves if desired.

shortening, sugar, cake flour, baking powder, salt, water, almond extract, vanilla extract, unsweetened chocolate, hickory nuts, maraschino cherries, egg whites, shortening, butter, margarine, vanilla extract, almond extract, salt, sugar, milk, hickory

Taken from www.foodgeeks.com/recipes/3174 (may not work)