Chocolate Maraschino Cake
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Unsweetened chocolate||2 , melted (2 Squares)|
|Cherries||8 Ounce (Bottled)|
|Walnuts||1⁄2 Cup (8 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Syrup||1 Cup (16 tbs) (From 8 Ounce Bottle Of Maraschino Cherries)|
Heat oven to 350Â°.
Grease and flour a 9 x 13 pan.
Sift flour, baking soda and salt together into a mixing bowl.
Put buttermilk, syrup, egg, vanilla and sugar into Osterizer container, cover and process at BLEND until smooth.
Remove feeder cap and add melted chocolate.
Continue to process until well blended.
Stop Osterizer Blender, add cherries and nuts, cover and process only until cherries and nuts are coarsely chopped.
Pour into flour and mix well.
Bake 35 to 45 minutes.
Cool in pan, and frost with Bittersweet Chocolate Frosting.