Ingredients
1-1/4 cups shortening2-3/4 cups sugar5 large eggs, room temperature4 ounces semisweet chocolate, melted and cooled1 teaspoon cherry extract1 teaspoon vanilla extract3 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1 cup heavy whipping creamCHOCOLATE CHERRIES:1 jar (10 ounces) maraschino cherries with stems4 ounces semisweet chocolate, chopped1 tablespoon shorteningFROSTING:1 cup butter, softened2 ounces semisweet chocolate, melted and cooled1 teaspoon cherry extract1 teaspoon vanilla extract3-3/4 to 4 cups confectioners’ sugar
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition.
Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely.
Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
For frosting, in a large bowl, beat butter until creamy. Add melted chocolate and extracts. Beat in confectioners’ sugar alternately with reserved cherry juice, adding enough confectioners’ sugar to reach desired consistency; beat until smooth. Frost cake. Serve with chocolate cherries.
