Description Edit

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.

Ingredients Edit

Frosting Edit

Directions Edit

  1. Sift together sugar, flour, salt and soda.
  2. Melt chocolate in some of the maraschino juice.
  3. Add butter, milk, melted chocolate, egg and vanilla then mix thoroughly.
  4. Add cherries and nuts.
  5. Dust two cake pans with a mixture of flour and chocolate.
  6. Divide batter between the two pans and bake at 350°F for 25 minutes.
  7. Fill the bottom of a double boiler with water and bring to a simmer.
  8. Combine sugar, water, corn syrup and egg whites in the top of the double boiler.
  9. 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.
  10. Remove double boiler from heat and blend in vanilla.
  11. Place one layer of the cooled cake onto a pedestal cake stand and cover with frosting.
  12. Place other layer on top and anchor with toothpicks.
  13. Ice it using all the frosting.
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