This light, moist cake is great for church suppers or when friends drop in for tea.
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.