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16 servings1 ounce (1 square) unsweetened chocolate 2 cups sifted all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup milk 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 1/4 cup maraschino cherry juice 2 eggs 1/3 cup chopped maraschino cherries 1/3 cup chopped pecans Cherry Chocolate Sauce: 1 ounce (1 square) unsweetened chocolate 1/4 cup butter or margarine 2 cups sifted confectioners' sugar 1/3 cup maraschino cherry juice Preheat oven to 350ºF. Melt chocolate; set aside. Combine flour, sugar, baking soda, and salt in a large mixer bowl. Make a well in center. Add milk, Crisco, cherry juice, and eggs. Blend at low speed until moistened. Beat for 2 minutes at medium speed. Add melted chocolate, cherries, and pecans; beat until mixed. Pour into a greased and floured 13 x 9 x 2-inch pan. Bake at 350ºF for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Set pan on a rack. For Cherry Chocolate Sauce, melt chocolate and butter in a saucepan. Beat in confectioners' sugar alternately with cherry juice until smooth. To serve, cut cake into squares and top with sauce. |
