Recipe - Hickory Nut Cake - Part 2

See part 1 for ingredients

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 13x9x2" baking pan. Bake at 350 degrees for 3035 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. Frost cake. Top with nut halves if desired.
Yield: 1216