Recipe: Cherry Chocolate Jubilee Cake, Cherry Frosting, and Cherry Cream Cheese Frosting

CHERRY CHOCOLATE JUBILEE CAKE

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 cup maraschino cherries, sliced
1/4 cup maraschino cherry juice
1/2 cup pecans, finely chopped
1 oz. unsweetened chocolate, melted
1 3/4 cups sifted cake flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk

Preheat oven to 350 degrees F. Grease a 9x9-inch baking pan.

Cream butter. Add sugar and egg and beat. Add cherries, cherry juice, nuts and melted chocolate and blend well; set aside.

Sift flour, soda and salt and add to mixture alternately with buttermilk. Pour into prepared pan.

Bake at 350 degrees for 45 minutes.

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CHERRY FROSTING

1 1/2 cups confectioners' sugar
1/4 cup chopped maraschino cherries
3 tbsp. butter, softened
2 tbsp. cherry juice
1 tsp. vanilla

Combine ingredients for Cherry Frosting. Spread over cooled cake.

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CHERRY CREAM CHEESE FROSTING

1/2 stick (/14 cup) butter or margarine, softened
1 ( 8 oz) pkg cream cheese, softened
1 pound confectioners' sugar
1 teaspoon vanilla
1 teaspoon almond flavoring
1 cup coconut
1 cup chopped nuts
5 oz maraschino cherries, drained and chopped

Blend 1/2 stick margarine and cream cheese until smooth. Gradually add confectioners' sugar and beat until smooth. Add vanilla and almond flavoring and mix well. Fold in coconut, chopped nuts, and 5 oz. drained and chopped maraschino cherries. Spread mixture over cake.

Hi Viktoria,

I don't know if this cake is originally from Swans Down. I've added two frosting recipes (they weren't found with the cake recipe).

Happy Baking!

Betsy