Time 1h25m Yield 12 servings. Number Of Ingredients 14 Steps:
In a large bowl, beat the sugar, beets, oil, eggs, chocolate and vanilla until well blended. Combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a large bowl, beat butter and sugar until fluffy. Beat vanilla. Gradually beat in milk, 1 tablespoon at a time, until smooth. Frost top and sides of cake. Refrigerate leftovers.
Time 1h15m Yield 16 serving(s) Number Of Ingredients 11 Steps:
Cream Crisco, margarine, sugar and salt. Add eggs one at a time and beat. Add flour and milk alternately, ending with flour. Add flavoring. Add nuts. Add cherries cut in half. Bake in greased and floured tube pan or Bundt pan. Bake 1 hour and 45 minutes (or longer) at 300 oven. START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING. Remove from pan immediately. Do not ice.
Time 2h50m Yield 1 bundt cake, 16 serving(s) Number Of Ingredients 11 Steps:
Grease and flour a bundt pan. Cream margarine, shortening, sugar and salt. Add eggs one at a time beating after each addition. Add milk and then flour. Fold in vanilla flavoring then fold in cherries and nuts. Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours. Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.
Number Of Ingredients 10 Steps:
Cream shortening well. Add sugar one cup at a time and cream after each. Add eggs one at a time and cream after each. Add flour and salt alternately with milk and flavoring ending with flour. Add cherries and nuts to last half cup of flour and mix well. Put into greased and floured large angel food cake pan. Put into cold oven on lower shelf. Turn heat to 300° and bake 1 hour 45 minutes to 2 hours. Let cake stand right side up about ½ hour before removing from pan. Cool on rack. This cake is rich and freezes well. When serving, do not cut into thick slices.
