From Fond du Lac, WI we have a newspaper clip with a recipe for Cherry Chocolate Cake. I can’t deny, the cherry chocolate combination is one of my favorites! There’s something about the sweet chocolate and fruity cherry that is just lovely. Unfortunately, the damage to this old book has destroyed one of the corners of the clipping and we can’t see exactly how much sugar was originally intended. I’m going to take a guess at 1 cup based on similar recipes I have found online. Also, you can use butter or shortening as you desire, but shortening might give the cake a more moist and light texture. The choice of “nut meats” is up to you. Some chocolate cherry cake recipes use almond extract to enhance the flavor, but I think I’d avoid almonds themselves because they are hard compared to walnuts or pecans. Finally, I think the chocolate here is unsweetened bakers chocolate. You can top this cake with a plain frosting, but I’d probably go with chocolate or even whipped cream. Enjoy!

Cherry Chocolate Cake

1 cup sugar

1/2 cup butter or shortening

1 egg

1 up sour milk

1 teaspoon soda

Maraschino cherries and juice

1/2 cup nut meats

Pinch salt

1 1/2 cups sifted flour

1 square melted chocolate

Cream shortening, add sugar and egg beaten light. Add alternately the sour milk to which the soda has been added, and flour. Add cherries cut in two, nutmeats and melted chocolate. Bake in a loaf pan in moderate oven (350). Spread with a plain butter frosting.