Description
My mom made this pretty pink cake for me every year on my birthday...still one of my favorites! We have doubled the recipe for the filling and frosting...enjoy! For those of you who are fortunate to live at higher altitudes, the adjusted ingredients are in parentheses.
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Directions
Sift together the flour, sugar, baking powder and salt. Add the shortening, maraschino cherry juice, milk and egg whites. Beat on high speed for 2 minutes. Fold in cherries and 1/2 cup chopped nuts. Pour into 8 inch round pans and bake for 30-35 minutes at 350 degrees.
Filling and frosting
In a small saucepan blend flour into milk. Cook to a thick paste, stirring constantly. Cool to lukewarm. Cream shortening and butter with 1/2 cup sugar and 1/4 tsp. salt. Add paste. Beat till fluffy. Fold in 1/2 tsp. vanilla and 1/2 cup nuts. Use 1/3 of the amount for the filling. to the remainder blend in 1 cup powdered sugar for the top and sides.
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Ingredients
 2 1/4 cups sifted cake flour ( plus 2 T.)
1 1/3 cup sugar ( 1 cup)
3 tsp. baking powder ( 2 tsp.)
1 tsp. salt
1/2 cup shortening
1/4 cup maraschino cherry juice
16 maraschino cherries cut into eighths
1/2 cup milk
4 large egg whites (5)
Frosting (May be doubled)
2 1/2 T. flour
1/2 cup milk
1/4 cup butter
1/4 cup shortening
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup nuts (pecans or walnuts)
1 cup powdered sugar
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