Chocolate Cherry Cake

• 2 (10 oz.) jars maraschino cherries, drained, reserve juice
• reserved juice and buttermilk to make 2 c.
• 2 oz. unsweetened chocolate, melted
• 2 eggs, separated
• 2/3 c. butter or margarine
• 3 c. all-purpose flour
• 2 c. sugar
• 1/2 tsp. salt
• 2 tsp. baking soda

1. Preheat oven to 350u0b0.
2. Cut maraschino cherries in half; set aside.
3. In a small mixing bowl, beat 2 egg whites at high speed, scraping bowl often, until soft peaks form; set aside.
4. In a large mixing bowl, combine 2 egg yolks, 2 cups sugar, butter and chocolate.
5. Beat at medium speed until well mixed.
6. Add flour, baking soda and salt alternately with cherry buttermilk mixture. Beat until smooth, about 2 minutes.
7. Fold in cherries, then egg whites.
8. Pour into 3 greased and floured 9-inch round pans.
9. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
10. Cool about 5 minutes.
11. Remove from pans, then cool completely before frosting between each layer and entire cake.

maraschino cherries, reserved juice, unsweetened chocolate, eggs, butter, allpurpose, sugar, salt, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=369362 (may not work)