1In a large mixing bowl, cream butter and sugar together with electric mixer until well mixed. Add eggs and beat until combined. Add chocolate Cream of Wheat, flour and baking powder and mix well.
2Line a 13x9x2-inch pan with aluminum foil, leaving some excess on sides in order to remove easier. Spray with cooking spray. Pour batter into pan and spread out evenly with spatula.
3Bake in a preheated 350-degree oven for 30 minutes or until toothpick inserted in center comes out clean.
4While cake is baking, make syrup by combining the sugar and water in a small saucepan. Bring to a boil and cook for 15 minutes. Set aside until cake is done.
5Remove cake from oven and allow cooling for 5 minutes. Remove cake from pan and peel off aluminum foil. Place cake on a cutting board and with knife, poke holes on top of cake. Pour syrup over cake allowing it to drizzle over sides. You may have to spread some syrup with a knife. Allow resting about 5 minutes until syrup is absorbed.
6Cut into 24 pieces and top each piece with maraschino cherry half.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...