Instructions:

*do not use self-rising flour in This recipe.

Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1-1/2 inches, or 3 round pans, 8 X 1-1/2 inches. Beat all ingredients except egg whites in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Fold nuts and cherries into batter. Pour into pan(s).Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost cake with Cherry-Nut Frosting if desired. 16 Servings; 250 Calories Per Serving.