Tipsy Cake with Waldorf Icing

• 23 cup margarine
• 2 cups sugar
• 2 eggs
• 3 tablespoons cocoa
• 1 tablespoon margarine
• 2 12 cups flour
• 12 cup chopped nuts
• 2 teaspoons baking soda
• 1 cup cold beer
• 34 jar maraschino cherry, drained
• 14 cup cherry juice
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon vanilla
• 12 cup margarine, softened
• 12 cup butter, softened
• 1 cup granulated sugar

1. CAKE------------.
2. Preheat oven to 350 degrees.
3. Mix all ingredients except cherries, juice, and nuts in large bowl.
4. Mix until smooth.
5. Cut cherries into small pieces (about quartered), and add to batter.
6. Add cherry juice and nuts and stir.
7. Pour into greased 9X13-inch pan, and bake for 40 minutes at 350 degrees.
8. ICING------------.
9. In small saucepan, cook flour and milk until very thick, stirring constantly.
10. Cool well.
11. Cream remaining ingredients well.
12. Add cold flour mixture and beat until sugar is no longer grainy (this takes a while; at least 5 minutes).
13. Frost cooled cake and sprinkle with chopped nuts, if desired.

margarine, sugar, eggs, cocoa, margarine, flour, nuts, baking soda, cold beer, maraschino cherry, cherry juice, flour, milk, vanilla, margarine, butter, sugar

Taken from www.food.com/recipe/tipsy-cake-with-waldorf-icing-19791 (may not work)