Tutti Fruiti Cake
Makes 18 servings
1⁄2 cup (1 stick) butter, room temperature
1 1⁄2 cups sugar 3 eggs, separated 1 1⁄2 cups sour cream
4 ounces unsweetened chocolate, melted
2 1⁄2 cups flour
1 teaspoon baking powder
1 1⁄2 teaspoons baking soda
1 teaspoon vanilla extract
1 jar (10 ounces) maraschino cherries, cut in half, juice reserved
1 tablespoon vinegar
1 cup chopped toasted almonds
1 cup chopped dates Grease and flour a 13-by-9-inch pan.
In a mixer bowl, beat butter with sugar until fluffy. Add the egg yolks and beat until light. Add sour cream and melted chocolate.
In a medium bowl, whisk flour with baking soda and baking powder. Add to wet mixture in three increments. Add vanilla and cherry juice.
Preheat oven to 350 degrees.
In a separate bowl, mix vinegar with the 3 egg whites and beat until stiff peaks form (they will be a wet stiff); do not overbeat. Fold into cake mixture. Finally, fold in cherries, almonds and dates.
Transfer batter to prepared pan and spread even. Bake in preheated oven 45 to 55 minutes until it tests done. Cool and then sprinkle with powdered sugar before serving.
(Or, if desired, frost with a chocolate frosting.)