CHERRY VANILLA CAKE

Ingredients

2/3 cup solid vegetable shortening
1 2/3 cups sugar
2 1/2 cups plain flour
1 teaspoon salt
1 1/4 cups milk, divided
4 1/2 teaspoons baking powder
1 teaspoon vanilla
5 egg whites, stiffly beaten
Frosting (recipe follows)
1 (21-ounce) can cherry pie filling, chilled

Preparation

In a mixing bowl, cream together shortening and sugar until light and fluffy. Add flour, salt and 3/4 cup of the milk. Beat on low speed of electric mixer to blend, then beat on medium for 2 minutes. Add baking powder, remaining milk and vanilla and beat 2 minutes more. Gently fold in beaten egg whites. Pour batter into two greased and floured 9-inch cake pans. Bake at 350 degrees for 30 minutes, or until toothpick inserted in center comes out clean. Let cool in pans a few minutes, then remove from pans to wire racks to cool. Place one layer of cake on cake plate and spread with frosting. Spread 2 tablespoons of the pie filling over frosting and to about 1 inch of edges. Top with second layer and cover sides and top of cake with Frosting. Spread about 1 cup of remaining pie filling over top of cake. Refrigerate.