CHOCOLATE CHERRY CAKE

1 cup dried tart cherries               1/4 cup milk
1/4 cup brand or orange juice           1 tsp. vanilla
5 oz. semisweet chocolate               1/2 cup all-purpose flour
1/4 cup margarine or butter             1/3 cup finely chopped walnuts
3 eggs                                  1 recipe Chocolate Glaze (see below)
2/3 cup sugar                           Fresh cherries (optional)

    In a microwave-safe bowl combine dried cherries and brandy.  
Micro-cook, uncovered, on 100% power (high) 1 minute; set aside.  
Combine chocolate and margarine or butter.  Micro-cook on high 2 
minutes or till melted, stirring every 30 seconds.  Set aside.  
    In a medium bowl beat eggs and sugar with an electric mixer 
on high speed about 5 minutes or till thick and lemon colored.  
Beat in chocolate mixture, milk, and vanilla.  Beat in flour.  
Snip cherries.  Stir in undrained cherries and nuts.  Pour into 
a greased and floured 8-inch springform pan or 9x1 1/2-inch 
round baking pan; place on a baking sheet.  
    Bake in a 350 oven till a toothpick inserted near center 
comes out clean, allowing 45 to 50 minutes for the springform 
pan or 35 to 40 minutes for the 9-inch pan.  Cool on a wire rack 
for 10 minutes.  Remove from pan.  Cool completely.
    Spread 1/4 cup Chocolate Glaze evenly over top and sides of 
cake.  Chill for 10 minutes.  Frost top and sides of cake  with 
remaining glaze.  Chill till set.  Let stand for 10 to 15 
minutes before serving.  If desired, garnish with fresh 
cherries.  Makes 12 to 16 servings.
    Chocolate Glaze:  In a glass measure combine 6 ounces 
semisweet chocolate and 2 tablespoons margarine or butter; 
micro-cook on high 2 minutes or till melted, stirring twice.
    Nutrition facts per serving:  323 cal., 17 g total fat (7 g 
sat. fat), 54 mg chol., 87 mg sodium, 39 g carbo., 2 g fiber, 5 
g pro. Daily Values:  15% vit. A, 2% calcium, and 9% iron.