The Vintage Chiffon Cake Site
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Cherry Nut Icing
Combine 3 egg
whites, 2 1/4 cups sugar, 1/4 tsp. salt, 1/2
tsp. cream of tartar and 1/2 cup water
in double boiler over boiling water.
Beat 7 minutes until it "peaks." Cool.
Blend in 10 drops red food coloring. To
2 cups icing add 1/2 cup chopped
maraschino cherries for top and bot-
tom filling. To 1 cup icing, add 1/4
cup chopped nuts for middle filling.
Use remaining icing to frost cake:
decorate with cherries and nuts.
Source: Official print ad.