Recipe: Cherry-Chocolate Cake with Cherry Chocolate Frosting

CHERRY-CHOCOLATE CAKE

2 cups sugar
1/2 cup shortening
2 eggs
20 maraschino cherries, finely chopped and drained
4 squares (1 oz. each) unsweetened chocolate, melted and cooled
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup water
3/4 cup buttermilk

Preheat oven to 350 degrees. Grease and flour a 9x13x2 inch pan.

Cream sugar, shortening, and eggs together. Stir in cherries, chocolate, vanilla extract, and almond extract. Add remaining ingredients. Beat on low speed until well blended. Beat on high speed scraping side of bowl occasionally, for 3 minutes. Pour into prepared pan.

Bake until wooden pick inserted in middle comes out clean, about 40-45 minutes. Cool in pan on rack.

Frost cooled cake with Cherry-Chocolate Frosting.

CHERRY-CHOCOLATE FROSTING

1/4 cup butter or margarine, softened
2 squares (1 oz. each) unsweetened chocolate, melted and cooled
2 cups powdered sugar
1/4 tsp. almond extract
3 to 5 tbsp. maraschino cherry syrup

Mix margarine, chocolate and sugar; stir in extract and cherry syrup. Beat until smooth and of spreading consistency. (More cherry syrup may be used if needed.)