Cherry Nut Cake
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Baking soda||1 Teaspoon|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Maraschino cherries||6 Ounce, drained and chopped, reserve syrup (1 Jar)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Frosting||1⁄2 Cup (8 tbs) (Fluffy, Pink Variety)|
1. Mix flour, brown sugar, cocoa, baking soda, salt and almonds with fork. Add enough water to reserved cherry syrup to measure 1 cup. Stir syrup-water mixture and the remaining ingredients except Fluffy Pink Frosting into flour mixture. Pour into round baking dish, 8 x 1 1/2 inches. Elevate baking dish on inverted 9-inch pie plate in microwave. Microwave uncovered on medium (50%), rotating baking dish lA turn every 5 minutes, until top springs back when touched lightly, 15 to 17 minutes. (Center top may appear moist but will continue to cook while standing). Let cool on heatproof surface (do not use rack).
2. Frost with Fluffy Pink Frosting or sprinkle with powdered sugar.