Maraschino Party Cake

2 1/4 cups sifted cake flour
1 1/3 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable shortening
1/4 cup maraschino cherry juice, drained from the bottled
maraschino cherries
16 maraschino cherries cut into eighths, the rest reserved
1/2 cup milk
4 egg whites
1/2 cup chopped walnuts

Grease two 8-inch cake pans and flour them, tapping out excess
flour.  Preheat oven to 350 degrees.

Sift together the flour, baking powder and salt; set aside.
Cream the shortening and sugar together until fluffy.  Add the
unbeaten egg whites all at one time and beat on low speed until
well blended.

Combine the milk and cherry juice.  Using low speed on mixer and
scraping down sides of bowl frequently, add one-third the flour
mixture, mixing just until incorporated; then add half the milk
mixture, mixing again to incorporate and repeating until all dry
and wet ingredients have been used, ending with the last third
of the flour mixture.  Add the chopped cherries and nuts.  Mix
on slow to medium speed for 2 minutes.  Divide batter evenly
between the two prepared cake pans and bake in 350 degree oven
for 30 to 35 minutes.

Let layers stand about 5 minutes, and then loosen sides with
spatula and turn out onto wire racks to finish cooling.  When
cool, frost with Seven Minute Frosting and decorate top with
some of the remaining cherries, if desired.