Ingredients
1/2 c. butter or margarine, softened
1 (10 oz.) jar maraschino cherries, undrained
1 c. buttermilk
1/2 c. chopped pecans
1 tsp. baking soda
1/4 tsp. salt
1 c. sugar
1 egg
2 c. all-purpose flour
1/4 c. cocoa
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Cream butter. Add sugar; beat until fluffy. Add egg; beat. Drain cherries (save juice). Slice and set aside. Combine flour, cocoa, soda and salt. Add to creamed mixture alternately with buttermilk and cherry juice. Mix well. Fold in vanilla, pecans and cherries. Use 9-inch tube pan. Bake at 350° for 50 minutes. Cool. Frost with cream cheese frosting.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons