2/3 cup shortening
1-1/2 cups sugar
3 cups sifted cake flour
1 Tbls plus 1/2 tsp baking powder
3/4 tsp salt
1 cup milk
1 tsp almond extract
4 egg whites
1/2 cup chopped Maraschino cherries, drained
3/4 cup finely chopped blanched almonds
8 drops red food coloring
2 cups sugar
1 cup water
2 egg whites
2-3 drops red food color
Maraschino cherries halves
Grease and flour 3 heart shaped cake pans.
Cream shortening, gradually add the sugar, beating well.
Combine the flour, baking powder and salt;
add to creamed mixture alternately with the milk.
Mix well after each addition, Stir in the flavoring.
Beat room temp egg whites until stiff peaks form, fold into the batter.
Add cherries to 1/3 of the batter and pour into 1 prepared pan. Add the almonds and food coloring to remaining batter and divide between the 2 remaining pans.
Bake 350 for 20-25 minutes or until it tests done. Cool in the pans for 10 minutes. Remove and cool completely. Spread the frosting between alternating pink and white layers and on the top and sides of cake. Garnish with the cherry halves.
Combine the water and sugar in a heavy sauce pan. Over med heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking and stirring until it reaches soft ball stage, (240)
Beat room temp egg whites intil foamy. While beating at med speed of electric mixer, slowly pour a thin stream of the hot syrup over the egg whites. Turn mixer on high speed and beat until stiff peaks form and frosting is thick enough to spread. Add the food coloring and beat until it is blended. Spread on the cake immediately.
Not a NESTLÉ®-tested recipe.