Cherry-Fudge Cake

2 cups all-purpose flour*
2 cups sugar
1 cup water
¾ cup dairy sour cream
¼ cup shortening
1 ¼ tsp baking soda
1 tsp salt
1 tsp almond extract
½ tsp baking powder
2 eggs
4 squares (1 oz each) unsweetened chocolate, melted and cooled
Chocolate-Cherry Frosting (below)

Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches. Mix all ingredients except Chocolate-Cherry Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan. Bake until top springs back when touched lightly, 40 to 45 minutes. Cool. Frost with Chocolate-Cherry Frosting.

*If using self-rising flour, reduce baking soda to ¼ tsp and omit salt and baking powder

Chocolate-Cherry Frosting

Drain 1 jar (10 oz) maraschino cherries, reserving ½ cup syrup. Chop cherries; drain on paper towels. Arrange cherries on cake. Mix reserved syrup and 2 envelopes (1 oz each) premelted unsweetened chocolate in small mixer bowl. Beat in 3 cups powdered sugar until smooth. Pour frosting on cherries carefully; spread frosting to cover cake.


--Sharal H.