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1 cup unbleached flour
1 cup oatmeal
1 ½ tsp baking soda
½ tsp salt
¾ cup cocoa
1 cup sugar
2 eggs
½ cup butter, melted
1 cup buttermilk
2 tsp vanilla
1 12 oz jar maraschino cherries
¼ cup sherry

In a large bowl, combine flour, baking soda, salt, cocoa, and sugar. Add
​eggs, melted butter, buttermilk, vanilla, sherry, and maraschino cherries.
Pour into, parchment paper lined and sprayed with Pam, 9-inch spring-form
pan. Bake at 350° for 60-70 minutes.  Placing a pan of water on the lower
​rack in the oven works well. Once the cake is cooled, wrap in aluminum
​foil and store in a cool, dark place for 4 to 6 weeks.





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