Ingredients
2cupsall-purpose flour
½tspbaking powder
1tspbaking soda
1tspsalt
1ozunsweetened chocolate,(4 squares), chopped
½cupshortening
2cupswhite sugar
2eggs
¾cupwater
¾cupbuttermilk
½cupmaraschino cherries,drained, juice reserved
1ozunsweetened chocolate,(1 square), chopped
½cupbutter
4cupsconfectioners’ sugar
¼tspalmond extract
⅓cupmaraschino cherry juice
Preparation
Preheat the oven to 350 degrees F. Grease and flour 2 9-inch round pans.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
On top of a double boiler, heat the chocolate, stirring occasionally, until the chocolate is melted and smooth. Remove from the heat and allow to cool to lukewarm.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the melted chocolate.
Beat in the flour mixture alternately with the water and buttermilk, mixing just until incorporated.
Finely chop the cherries and fold in. Pour the batter into the prepared pan.
Bake in the oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
On top of a double boiler, heat the chocolate, stirring occasionally, until the chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, combine butter, confectioners’ sugar, melted chocolate, and almond extract. Cream with an electric mixer.
Add the reserved cherry juice by the tablespoon until the frosting reaches desired consistency.
Fill and frost the cupcakes with the chocolate cherry frosting, then serve and enjoy!
