Cookie
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Rich chocolate flavor with moist texture.
1/2 cup butter or hard margarine, softened
1 cup granulated sugar
1 large egg
1 tsp. vanilla
1/2 tsp. almond flavoring
1/2 cup syrup from 8oz. bottle of maraschino cherries
2 x 1oz. unsweetened baking chocolate squares, cut up
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk (fresh or reconstituted from powder)
3/4 cup maraschino cherries, from 8oz. bottle, halved
1/2 cup chopped walnuts
Makes 1 cake
Cream butter and sugar well in large bowl.
Beat in egg, vanilla and almond flavoring.
Mix in cherry syrup.
Heat chocolate in saucepan on low, stirring often, until smooth.
Beat into batter.
Stir flour, baking soda and salt together in separate bowl.
Add flour in 3 additions alternately with buttermilk in 2 additions beginning and ending with flour.
Add cherries and walnuts.
Mix in.
Turn into greased 9 x 13" pan.
Bake in 350F oven for about 55 minutes until an inserted wooden pick comes out clean.
Cool.
Ice with Chocolate Icing.
1/2 cup butter or hard margarine, softened
1 cup granulated sugar
1 large egg
1 tsp. vanilla
1/2 tsp. almond flavoring
1/2 cup syrup from 8oz. bottle of maraschino cherries
2 x 1oz. unsweetened baking chocolate squares, cut up
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk (fresh or reconstituted from powder)
3/4 cup maraschino cherries, from 8oz. bottle, halved
1/2 cup chopped walnuts
Makes 1 cake
Cream butter and sugar well in large bowl.
Beat in egg, vanilla and almond flavoring.
Mix in cherry syrup.
Heat chocolate in saucepan on low, stirring often, until smooth.
Beat into batter.
Stir flour, baking soda and salt together in separate bowl.
Add flour in 3 additions alternately with buttermilk in 2 additions beginning and ending with flour.
Add cherries and walnuts.
Mix in.
Turn into greased 9 x 13" pan.
Bake in 350F oven for about 55 minutes until an inserted wooden pick comes out clean.
Cool.
Ice with Chocolate Icing.
