Chocolate-Cherry Brownie Cake
"My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! —Susan Hayes, Massapequa, New York..."
INGREDIENTS
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1-1/4 cups shortening
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2-3/4 cups sugar
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5 large Nellie’s Free Range Eggs
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4 ounces semisweet chocolate, melted and cooled
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1 teaspoon cherry extract
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1 cup heavy whipping cream
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CHOCOLATE CHERRIES:
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1 jar (10 ounces) maraschino cherries with stems
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4 ounces semisweet chocolate, chopped
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1 tablespoon shortening
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FROSTING:
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1 cup butter, softened
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2 ounces semisweet chocolate, melted and cooled
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1 teaspoon cherry extract
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1 teaspoon vanilla extract
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3-3/4 to 4 cups confectioners' sugar
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