Cherry Cake
1 cup butter
1 3/4 cup sugar
6 egg whites
3 cups sifted cake flour
3 Tbsp. cherry flavored Jell-O
4 tsp. baking powder
3/4 tsp. salt
3/4 cup milk
1/2 cup water
1 tsp. almond extract
Cream butter, add sugar and Jell-O powder gradually, creaming until light and fluffy.
Add egg whites, two at a time, beating well after each addition. Sift together flour,
baking powder and salt. Combine milk, water and almond extract. Add alternately with
the sifted dry ingredients. Begin and end with the dry ingredients. Beat smooth after
each addition. Bake in 2 or 3 greased and floured cake pans, depending on the depth of
the pans. Bake at 350 degrees for 30 to 40 minutes or until done. Cool and frost with
Cherry Seven Minute Frosting.
Cherry Seven Minute Frosting
2 unbeaten egg whites
1 1/2 cups sugar
1/4 tsp. cream of tartar
2 tsp. light corn syrup
1/3 cup cold water
1/2 tsp. almond extract
Rest of the cherry Jell-O
Bottle of maraschino cherries
Place all of the ingredients except the almond extract and maraschino cherries in top of
double boiler. Beat 1 minute with electric beater. Place over heat and beat constantly for
about 7 minutes, or until stiff peaks form. Don't overcook. Remove from heat and beat
until of spreading consistency. Frost between layers, top and sides of cherry cake.
Decorate with maraschino cherries if desired. (This recipe doesn't specify when the
almond extract is added, probably after the frosting is removed from the heat and before
it is beaten further.)
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