1 2/3 c. all purpose flour
1 c. packed brown sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. chopped almonds
1 jar (6 oz.) maraschino cherries, drained and chopped (reserve syrup)
1/3 c. vegetable oil
1 tsp. vinegar
1/4 tsp. vanilla

Mix flour, brown sugar, cocoa, salt, baking soda and almonds with fork. Add enough water to reserved cherry syrup to measure 1 cup. Stir syrup-water mixture and the remaining ingredients except fluffy pink frosting into flour mixture. Pour into round baking dish, 8 x 1 1/2 inches.

Elevate baking dish on inverted 9-inch pie plate in microwave. Microwave uncovered on medium (50%) rotating baking dish 1/4 turn every 5 minutes, until top springs back when lightly touched, 15 to 17 minutes. (Center top may appear moist but will continue to cook while standing.) Let cool on heatproof surface.

Makes 1 (8 inch) round cake.

Frost with Fluffy Pink Frosting or sprinkle with powdered sugar.

FLUFFY PINK FROSTING:

1/4 c. sugar
1 tbsp. water
1/2 tsp. vanilla
2 tbsp. light corn syrup
1 egg white
4 drops red food color

Mix sugar, corn syrup, and water in 2 cup measure. Microwave uncovered on high until mixture boils, about 1 minute. Beat egg white in 1 1/2 quart bowl until soft peaks form. Pour hot syrup very slowly in thin stream into egg white, beating constantly. Add vanilla and food color. Beat on high until peak forms.