Cherries in a chocolate cake contribute moistness and texture along with a reddish tone to the crumb. The meringue topping makes a light and attractive frosting.

Preparation time:   about 20 minutes Baking time:   45 to 55 minutes Oven temp:   350 degrees F

For 19 inch square cake you will need: 1/2 cup butter or margarine, room temperature 1 cup sugar 1 egg 1 square unsweetened chocolate, melted 2 Tbsp. maraschino cherry juice Buttermilk 1 1/2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup maraschino cherries, chopped 1/2 cup walnuts, chopped Meringue Topping (recipe below)

 

1. Cream butter and sugar until blended. Add egg and beat until fluffy. 2. Stir in melted chocolate. Measure cherry juice into cup and add buttermilk to equal 1 cup liquid. 3. Stir flour, soda and salt together. Add flour mixture to creamed mixture alternately with buttermilk. 4. Mix until a smooth batter forms. Fold in cherries and walnuts. 5. Turn into a buttered and floured 9-inch square cake pan. 6. Bake at 350 F for 45 to 55 min, or until cake tests done in the center. 7. Cool 5 min. Remove from pan and place on cookie sheet. 8. Top with meringue. Return to oven for 5 to 8 min, or until meringue is cooked and turning golden. Garnish with additional cherries, if desired. Meringue Topping Beat 2 egg whites with a dash of salt until frothy. Continue beating at high speed, adding 1 Tbsp. of sugar at a time until a total of 6 Tbsp. has been added. Whip until meringue forms stiff peaks, about 10 min.