Pink Valentine Cake & Frosting

2 1/2 c. cake flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
3/4 c. milk
1/4 c. maraschino cherry juice
1 tsp. vanilla
2 tsp. almond extract
4 egg whites, unbeaten
18 maraschino cherries, well drained and chopped
1/2 c. walnuts, chopped

Sift flour, sugar, baking powder and salt into mixing bowl. Mix in shortening. Combine milk and maraschino juice. Add 3/4 cup of this liquid. Add flavoring extracts. Beat two minutes by hand or with mixer at low speed. Add remaining liquid and egg whites and beat two minutes at low speed. Add cherries and nuts. Bake in 2 deep 9-inch greased layer pans at 375 degrees for 20 to 25 minutes. Cool. Cut layers into heart shapes using paper pattern. Spread with Pink Valentine Frosting.

Pink Valentine Frosting:

2 Tbsp. shortening
2 Tbsp. butter
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
4 c. confectioners sugar
9 Tbsp. scalded cream
red coloring

Combine shortening, butter, vanilla, almond and salt and blend. Beat in 1/2 cup sugar. Add hot cream alternately with remaining sugar, beating well after each addition. Add only enough cream to make a nice spreading consistency. Add a few drops of red coloring to tint frosting a delicate pink.

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