|3¼ c. sifted flour||¾ c. oil|
|1½ c. sugar||1 Tblsp. vanilla extract|
|3 tsp. baking soda||1 Tblsp. almond extract|
|½ tsp. salt|
|1½ c. cold water|
|½ c. maraschino cherry juice|
Mix flour, sugar, baking soda, salt and cocoa together. Sifted ingredients work best. Make a well in the center and pour in the oil, vanilla, almond, vinegar, cold water, and cherry juice. Mix well with electric beaters until smooth, and pour into a greased and floured 13"x9" pan or two 9" round pans. (Double all ingredients for a 4-layer round cake made in four 9" round pans.) Bake for 30 minutes at 350°. Frost with chocolate frosting (below).
|¼ tsp. salt|
|1 c. sifted cocoa powder|
|¾ c. (1½ sticks) unsalted|
|½ cup canned milk|
Blend all ingredients thoroughly. (Double all ingredients to frost a 4-layer round cake.) Then mix with electric beaters until creamy, and spread on cooled cake. Decorate with maraschino cherries.
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