| 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.
|
|
|
|
Return to Ted’s Favorite Recipes 
Return to Ted’s HOMEPAGE