Maraschino Cherry Chocolate Nut Cake
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Omega Estate in Waxahachie, Texas in 1994. From "Catsrecipes Y-Group"[1]
Ingredients
- 1 cup granulated sugar
- 1¾ up cake flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 squares semisweet chocolate
- 5 ounce bottle maraschino cherries sliced
- ½ cup butter softened
- 1 cup sour milk
- 1 egg beaten
- 1 teaspoon vanilla
- ¼ cup pecans chopped
Frosting
- 1½ cup granulated sugar
- ⅓ cup water
- 1 tablespoon white corn syrup
- 2 unbeaten egg whites
- 1 teaspoon vanilla
Procedures
- Sift together sugar, flour, salt and soda.
- Melt chocolate in some of the maraschino juice.
- Add butter, milk, melted chocolate, egg and vanilla then mix thoroughly.
- Add cherries and nuts.
- Dust two cake pans with a mixture of flour and chocolate.
- Divide batter between the two pans and bake at 350°F for 25 minutes.
- Fill the bottom of a double boiler with water and bring to a simmer.
- Combine sugar, water, corn syrup and egg whites in the top of the double boiler.
- Place the top portion of the double boiler over the bottom and beat the mixture with a rotary beater for 10 minutes or until peaks form.
- Remove double boiler from heat and blend in vanilla.
- Place one layer of the cooled cake onto a pedestal cake stand and cover with frosting.
- Place other layer on top and anchor with toothpicks.
- Ice it using all the frosting.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
