Chocolate Sheet Cake with Cherry Topping

For the cake:

Preheat oven to 350 F. In a large bowl cream butter, shortening, and sugar for a few minutes, until light and fluffy. Add eggs and vanilla, and mix well. Add melted chocolate, salt, soda, and baking powder and mix well. Add buttermilk alternately with flour, mixing just until incorporated.

Pour batter into an 11×17 jelly roll pan, and bake at 350 F for 20-25 minutes. Remove from the oven and allow it to cool before you cut it into large squares.

For the cherry topping:

Place cherries, water, sugar, and cornstarch in a pot, stir and bring to a boil. Boil 1-2 minutes, until thick. Remove from heat and stir in almond extract.

Top cake with warm cherry topping, and garnish with whipped cream.

*Note: To melt chocolate, chop it into pieces, place it in a microwave safe dish, and microwave in 30-second increments, stirring between each, until completely melted.

**Note: This cake is enough for 20 servings, but the cherry topping only serves about 5-6.

Cherry topping from Carla at ChocolateMoosey.com