Hickory Nut Cake

Directions

In a mixing bowl, cream shortening and sugar.

Combine the flour, baking powder and salt; add to the creamed mixture alternately with water.

Add extracts, chocolate, nuts and cherries; mix well.

In a small mixing bowl, beat egg whites until soft peaks form; fold into batter.

Pour into a greased 13×9×2 inch baking pan.

Bake at 350℉ (180℃) F for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool.

For frosting, cream shortening and butter in a mixing bowl.

Add extracts and salt. Beat in sugar and milk.