VALENTINE CAKE

2 ½ C sifted cake flour
1 ½ C sugar
3 ½ tsp baking powder
1 tsp salt
½ C shortening (softened to room temperature if necessary)
¾ C milk
¼ C maraschino cherry juice
1 tsp vanilla extract
1 tsp almond extract
4 egg whites
18 maraschino cherries, drained well and chopped fine, plus more, whole, for garnishing cake
½ C walnuts or pecans, chopped fine
Seven Minute Frosting

Preheat oven to 350˚. Sift together flour, sugar, baking powder, and salt in a mixing bowl, and add shortening. Combine milk and cherry juice, and add ¾ C liquid to dry ingredients. Add extracts and beat 2 minutes by hand or low speed of electric mixer. Add remaining liquid and egg whites, and beat 2 minutes longer. Blend in cherries and nuts, and pour into 2 greased and floured aluminum heart-shaped baking pans. Bake until cakes test done. Frost with Seven Minute Frosting and garnish with additional whole maraschino cherries.

SEVEN MINUTE FROSTING I

Enough to frost and fill a 2-layer 9 inch cake

2 egg whites, unbeaten
1 ½ C sugar
5 Tbsp water
1 ½ tsp light Karo
1 tsp vanilla

Combine egg whites, sugar, water, and Karo in top of double boiler (or in saucepan), and beat with rotary beater or mixer until mixture is thoroughly mixed. Place over rapidly boiling water (or over low heat) and cook, beating constantly, for 7 minutes or until frosting stands in peaks. Remove from heat, add vanilla, and beat until thick enough to spread. Spread on tops and sides of cake layers