3/4 c. Crisco
1 1/3 s. sugar
1 tsp. vanilla
2 1/2 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
5 egg whites
1/3 c. sugar
1 c. Hickory nuts, chopped

Beat shortening to soften. Add 1 1/3 cups sugar gradually. Add vanilla. Sift flour, baking powder and salt together. Add to creamed mixture with milk a small amount at a time. Beat after each addition until smooth. Beat egg whites until foamy, add 1/3 cup sugar. Beat until meringue holds up in soft peaks. Fold into batter. Fold in nuts. Bake in 2 lined round 9 inch pans (375 degrees) for 3 minutes.