Free Recipe Hickory Nut Cake – Part 2
Recipe Type: H Recipes
Recipe Preparation: bake
Cooking Ingredients for Hickory Nut Cake – Part 2 Recipe
See part 1 for ingredients
Hickory Nut Cake – Part 2 Preparation
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 30-35 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. Frost cake. Top with nut halves if desired. Yield: 12-16 servings. Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook <PookyPook@aol.com> on Jan 24, 1998. Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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