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Chocoloate Cherry Cake with Variations




Source of Recipe


Betty Crocker


List of Ingredients




1 2/3 cups flour
1 cup brown sugar, packed
3/4 cup cocoa, baking type
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup almonds, chopped
4 ounces maraschino cherries, chopped, reserve syrup
1/3 cup corn oil
1/2 teaspoon vanilla

Recipe



Preheat oven to 350 degrees F. Spray an 8 inch baking pan with nonstick cooking spray.

Mix together the dry ingredients and almonds with a fork. Add enough water to the reserved cherry juice to make 1 cup. Stir syrup-water mixture and the remaining ingredients into the flour mixture. Pour into the prepared pan. Bake 35 to 40 minutes or until a wooden toothpick inserted in center comes out clean.

Sprinkle with powdered sugar, if desired.

Note: The cake can be mixed up in the pan, if desired.

Variations:

Chocolate Chip Cake: Omit cocoa, cherries and vanilla. Substitute walnuts for almonds and use 1 cup water instead of syrup-water.

Chocolate-Mint Cake: Omit almonds and cherries. Substitute 1 cup water for the syrup-water mixture. Stir in 1/2 teaspoon peppermint extract with the remaining ingredients.

Maple-Nut: Omit cocoa, cherries and vanilla. Substitute chopped almonds for the almonds and 1 cup water for the syrup-water mixture. Stir in 1/2 teaspoon maple flavoring with the remaining ingredients.

Pumpkin Cake: Omit cocoa, almonds, cherries and vanilla. Stir in 1 teaspoon allspice into the flour mixture. Substitute 1/2 cup water for the syrup-water mixture. Stir in 1/2 cup canned pumpkin pie mix with the remaining ingredients.