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This light, moist cake is great for church suppers or when friends drop in for tea.
- 2/3 cup shortening
- 2 eggs, separated
- 1 and 3/4 teaspoons soda
- 3 cups sifted flour
- 2 cups sugar
- 4 squares melted chocolate
- 1 teaspoon salt
- 2 4-ounce bottles maraschino cherries, drained
- cherry juice plus buttermilk to make 2 cups
Put the cherries to drain way ahead of when you plan to mix the cake (cut them in quarters for faster draining). Cream together the shortening and sugar; add the egg yolks and mix thoroughly. Stir in the melted chocolate. Sift together twice the flour, soda, and salt. Add to the creamed mixture alternately with the cherry juice-buttermilk. Fold in the stiffly beaten egg whites and then the cup of cherries. Bake at 350 degrees F for 50 minutes. Use a 10 x 14" cake pan or two 9-inch round pans. Frost with white frosting.
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