Mayflower Grape Cake

Cream shortening; gradually add sugar beating well. Combine flour, bakingpowder and salt; set aside. Combine milk and water. Add flour mixture tocreamed mixture alternately with milk mixture, beginning and ending withflour mixture. Mix well after each addition. Stir in vanilla. Beat eggwhites (at room temperature) until stiff peaks form; fold into batter. Pourbatter into 2 greased and floured 9 inch round cake pans. Bake at 350' for25 minutes or until a wooden toothpick inserted comes out clean. Cool inpans for 10-15 minutes; remove from pans and let cool completely. Spliteachlayer horizontally and spread Grape Filling between layers, reserving 1/2cup Grape Filling. Spread Grape Frosting on top and sides of cake. Drizzletop of cake with reserved filling.

GRAPE FILLINGCombine sugar, cornstarch, salt, grape juice and water in a mediumsaucepan,stirring well. Bring mixture to a boil over medium heat and boil for 1minute, stirring constantly. remove from heat; add lemon juice and butter,stirring until well blended. Cool. GRAPE FROSTINGCombine sugar, egg whites (at room temperature), grape juice and syrup inthe top of a large double boiler. Beat on low speed of electric mixer untilwell blended. Place over boiling water; beat constantly on high speed about7 minutes or until stiff peaks form. Remove from heat and beat untilfrosting is thick enough to sprea