Hickory Nut Cake

• 3/4 cup vegetable 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 almond extract
• 1 ounce chocolate grated
• 1/2 cup hickory nuts chopped
• 1/4 cup maraschino cherries chopped
• 4 each egg whites
• 1/2 cup vegetable shortening
• 1/2 cup butter softened
• 1/2 teaspoon vanilla extract
• 18 teaspoon salt
• 3 cups powdered sugar
• 1 tablespoon milk
• 10 each walnuts

1. Combine ingredients for the cake to make a batter.
2. Make sure its moist and too dry.
3. Bake in a 350F (180C).
4. oven for 40 minutes until done.
5. Combine frosting ingredients and frost cake when cooled.

vegetable shortening, sugar, cake flour, baking powder, salt, water, almond, chocolate, hickory nuts, maraschino cherries, egg whites, vegetable shortening, butter, vanilla, salt, powdered sugar, milk, walnuts

Taken from recipeland.com/recipe/v/hickory-nut-cake-42306 (may not work)