2-1/4 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1-1/3 c. sugar
1/2 c. soft shortening
1/2 c. milk
16 maraschino cherries cut into eighths
1/4 c. maraschino cherry juice (from 5 oz. bottle)
4 unbeaten egg whites
1/2 c. chopped walnuts
Sift all dry ingredients into mixing bowl. Add shortening, milk, cherries and juice. Beat with electric mixer 2 minutes. Add egg whites and beat 2 more minutes. Fold in chopped nuts. Pour into two greased 8" layer pans. Bake 30 minutes at 350 deg.
Ice with Karo Marshmallow Icing (see recipe below).
1-1/4 c. light Karo (corn syrup)
2 egg whites
1/3 tsp. salt
2 tsp. vanilla
Bring corn syrup to boil over medium heat. Beat egg whites until very stiff. Very slowly add the corn syrup to the egg whites, beating thoroughly after each addition with electric mixer. (Pour in thin stream slowly over egg whites.) Add salt and vanilla and blend and beat thoroughly. Beat until very stiff.
NOTE: If corn syrup is added too fast, the mixture will become soft. In that case, beat one more egg white in a separate bowl and begin over, adding soft mixture in very small amounts and finishing with rest of corn syrup.