Cake lovers will eryoy both eating and serving Maraschino-Cherry

Cake lovers will eryoy both eating and serving Maraschino-Cherry Cake with Marshmallow Frosting. Maraschino-cherry cake 1/2 cup shortening I'A cups sugar 1/2 teaspoon almond extract 16 maraschino cherries, cut fine . 2 cups plus 6 tablespoons sifted cake flour 3 teaspoons baking pow'der 3/4 teaspoon salt 1/4 cup cherry juice 1/2 cup milk 4 egg whites } Marshmallow frosting Cream shortening well; add sugar gradually, beating until ligh£ and fluffy. Add almond extract. Miirj cherries with 2 tablespoons floury Sift remaining flour with baking powder and salt. Beginning and end? ing with dry ingredients, add tf? cream mixture alternately with con£? bined cherry juice and milk, beatinp until smooth. Beat egg whites unti£ stiff but not dry and fold into flourj mixture. Pour into two pans (8x8xSg inches) lined on the bottom with wav paper, then greased. Bake in pre« heated moderate oven (350 degrees F.) for about 35 minutes. Cool for 5! minutes. Turn out on racks, peel off; paper, and cool. Spread marshmal-! low frosting between layers and on; top and sides. Garnish with more cut maraschino cherries, if desired. • Marshmallow frosting l'/L> cups sugar 1/3 cup water ! 1/4 teaspoon salt 2 egg whites ; 1 V-z teaspoons light corn syrup 1 teaspoon vanilla extract ■ 1 cup miniature marshmallows or ’ 16 large marshmallows, cut up Red food coloring | Combine first 5 ingredients in | top part of double boiler. Beat with ' rotary beater until mixed. Place • over rapidly boiling water; beat con-! stantly for 7 minutes, or until frost-! ing forms peaks. Remove from heat, 1 add vanilla and marshmallows, and ; beat until smooth and of spreading J See CHERRIES, p. 11 I