Chocolate cake topped with a scoop of vanilla ice cream and an orange-scented cherry sauce.

Cherries "Jubilee" Chocolate Cake

Cake:

3/4 teaspoon baking soda
1 cup buttermilk*
1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1 1/2 cups granulated sugar - divided use
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 large eggs, separated
1/2 teaspoon vanilla extract

Cherry Sauce:

1 (16 or 17-ounces) can pitted dark or light sweet cherries, drained (reserve 3/4 cup liquid)
1 1/2 tablespoons granulated sugar
1 tablespoon cornstarch
Dash salt
1/2 teaspoon freshly grated orange peel

 

Vanilla ice cream for accompaniment

1. Heat oven to 350°F (175°C). Grease and flour 13 x 9 x 2-inch baking pan.
2. For Cake: Stir baking soda into buttermilk in medium bowl until dissolved; set aside.
3. In a large bowl, stir together flour, 1 cup sugar, cocoa and salt. Add oil, buttermilk mixture, egg yolks and vanilla and beat until smooth.
4. In a small bowl, beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
5. Gently fold egg whites into chocolate batter. Pour batter into prepared pan.
6. Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan.
7. For Cherry Sauce: In a medium saucepan, stir together reserved cherry liquid, sugar, cornstarch and salt. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Remove from heat and add cherries and orange peel.
8. Serve cake with a scoop of ice cream and Cherry Sauce spooned over the top.

Makes 12 to 15 servings.

*Or place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Allow to set for 2 to 3 minutes before using.