Cherry-Chocolate Chip Eggless cake recipe

Sorry Oprah 21 cleanse folks, this recipe has sugar and gluten....but it is eggless. This is an adapted recipe, I found on allrecipes.com , Plain Eggless Cake. However, I made a few changes. In the end the consistency was like cake made with eggs and very yummy.

INGREDIENTS:

• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 (14 ounce) can sweetened condensed milk
• 3 tablespoons of white vinegar
  
• 1/2 cup orange juice
• 10 ounces jar of Maschino cherries diced (reserve juice)
  
• 3/4-1 cup of juice from the Maschino cherries (if not enough reserve substitute orange juice)
  
• 3 tablespoons almond extract
• 1 cup melted butter
• 1/4 cup of mini chocolate chips
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 10 inch round pan or a 9x13 inch pan.
2. Mix together flour, baking powder and baking soda in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, almond extract, vinegar, cherry juice, cherries and melted butter. Beat well with a electric hand mixer. While blending gradually add mini-chocolate chips. Pour into prepared pan.
   
3. Bake in the center of a preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
   Note: I go the full 60 minutes, but it really depends on where you live and your oven. The top might crack a little, before the center of the cake is fully baked. The cracks don't matter if you plan to turn the cake upside down before frosting.