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maraschino cherries reserved juice unsweetened chocolate eggs butter all-purpose sugar salt baking soda
Viewed: 37 - Published at: 2 years agoIngredients
- 2 (10 oz.) jars maraschino cherries, drained, reserve juice
- reserved juice and buttermilk to make 2 c.
- 2 oz. unsweetened chocolate, melted
- 2 eggs, separated
- 2/3 c. butter or margarine
- 3 c. all-purpose flour
- 2 c. sugar
- 1/2 tsp. salt
- 2 tsp. baking soda
Method
- Preheat oven to 350°.
- Cut maraschino cherries in half; set aside.
- In a small mixing bowl, beat 2 egg whites at high speed, scraping bowl often, until soft peaks form; set aside.
- In a large mixing bowl, combine 2 egg yolks, 2 cups sugar, butter and chocolate.
- Beat at medium speed until well mixed.
- Add flour, baking soda and salt alternately with cherry buttermilk mixture. Beat until smooth, about 2 minutes.
- Fold in cherries, then egg whites.
- Pour into 3 greased and floured 9-inch round pans.
- Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
- Cool about 5 minutes.
- Remove from pans, then cool completely before frosting between each layer and entire cake.
