| 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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