2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
3/4 c. water
3/4 c. buttermilk
1/2 c. shortening
2 eggs
4 sq. (1 oz. each) unsweetened chocolate, melted & cooled
20 maraschino cherries, finely chopped & drained
1/2 tsp. almond extract

Preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2 inch pan. Beat all ingredients on low speed until well blended. Beat on high speed scraping side of bowl occasionally, for 3 minutes. Pour into pan. Bake until wooden pick inserted in middle comes out clean. About 40-45 minutes. Frost with cherry-chocolate frosting.

FROSTING:

1/4 c. butter
2 sq. unsweetened chocolate, melted & cooled
2 c. powdered sugar
1/4 tsp. almond extract
3-5 tbsp. maraschino cherry syrup

Mix butter, chocolate and sugar; stir in extract and cherry syrup. Beat until smooth and of spreading consistency. (More cherry syrup may be used if needed.) Serves 12.