3 1/4 c. sifted flour
3/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
3/4 c. shortening
1/3 c. cherry juice
20 cherries, cut in sm. pieces
3/4 c. milk
6 egg whites, beaten
3/4 c. nuts

Sift dry ingredients together. Add all ingredients in large bowl, except egg whites and nuts. Beat until well blended. Fold in nuts and egg whites. Pour in two 9 inch round greased and floured cake pans. Bake at 350 degrees until tests done.

FROSTING:

6 tbsp. butter
1 lb. confectioners' sugar, sifted (4 3/4 c.)
1/4 c. cherry juice
2 tbsp. cream
1 tsp. vanilla

Cream butter, gradually add half the sugar, blending well. Beat in 2 tablespoons cream and vanilla. Gradually blend in remaining sugar. Add enough cherry juice to make spreading consistency. Garnish with cherries.