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Print this Recipe    Cherry Nut

Chocolate Cherry Nut Cake

2 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
10 oz bottle maraschino cherries, reserve liquid
1 egg, room temperature
1/2 cup butter, softened
1 teaspoon vanilla extract
1 cup sugar
2 unsweetened baking chocolate squares, melted
1/2 cup walnuts

Heat oven to 350 deg. Grease and flour a 13x9" pan. Sift flour,
baking soda and salt together in a large bowl. Put buttermilk, all
of the reserved maraschino cherry syrup, egg, butter, vanilla and
sugar into a food processor, cover and process until smooth. Add
melted chocolate. Continue to process until well blended. Stop
processor and add all of the cherries and nuts, cover and process
until they are coarsely chopped. Pour batter into dry ingredients
and mix gently by hand until well blended. Bake 35-45 minutes, cool
in pan and frost if desired. Sprinkle some confectioners sugar
on top.

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