| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Desserts, Cakes | 1 | Serving | |
INGREDIENTS
| 1 1/2 | c | Shortening |
| 3 | c | Sugar |
| 6 | Eggs | |
| 1/2 | ts | Almond flavoring |
| 1/2 | ts | Vanilla flavoring |
| 3 3/4 | c | All-purpose flour |
| 3/4 | c | Milk |
| 5 | oz | Maraschino cherries, drained and chopped |
| 1 | pk | (3 oz.) cream cheese |
| 2 | c | Confectioners sugar |
| 5 | oz | Maraschino cherries, drained and chopped |
| 1 | ts | Almond flavoring |
| 1/2 | Stick margarine | |
| 1/2 | c | Walnuts, chopped |
| 1/2 | c | Coconut, optional |
INSTRUCTIONS
CAKE FROSTING Cream together shortening and sugar until very creamy. Add eggs, one at a time, beating after each edition. Add flavorings and blend well. Alternately add flour and milk, beating after each addition until all is added. Fold in cherries last. Pour into a large greased and floured tube pan. Place in cold oven. Set oven at 275°F. and bake for two hours. FROSTING: Blend margarine and cream cheese together at room temperature. Gradually add confectioners sugar and beat until smooth. Add flavoring; blend well. Fold in nuts, cheeries and coconut. Spread over entire cooled cake removed from pan. --- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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