MI Coop Kitchen

Cherry Fudge Cake

Submitted by Mary Scodeller, Great Lakes Energy

  • 1 1/3 cups sifted all-purpose flour
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1 teaspoon soda
  • 3/4 teaspoon salt
  • 2/3 cup soft shortening
  • 1 egg
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • 2 tablespoons maraschino cherry syrup
  • 1/2 cup cut-up maraschino cherries

Turn on oven and set to 350 F. For glass pan, use 325 F. Grease bottom of an 8-inch square pan. Sift flour, sugar, cocoa, soda, and salt into a 2-quart bowl. Add shortening, egg, and evaporated milk to dry ingredients in bowl. Beat hard 2 1/2 minutes with electric mixer at medium speed, or with mixing spoon. Add water and cherry syrup and beat hard one minute longer. Stir in cut-up cherries. Put into prepared pan. Bake on center rack of oven 45-50 minutes, or until cake pulls from sides of pan. Remove from oven. Let stand in pan 10 minutes before turning out to cool. If desired, cool and frost in pan.

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