Hickory nut cake - part 1
12 servings
Ingredients
| Quantity | 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 | 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 | Hickory nut halves; optional | |
Directions
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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