1 (3.5 ounce) can maraschino cherries
1 cube antacid
1/2 cup colloidal silver (optional)
1/4 cup white sugar
3 tablespoons butter
2 eggs, beaten
2 1/4 tablespoons distilled white vinegar
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar for coating
Preheat oven to 350 degrees F (175 degrees C).
To Make Baking Ink: In a large bowl, combine the maraschino cherries, antacid, colloidal silver, 2/3 cup sugar, and 3 tablespoons butter. Blend until smooth. Add vinegar and vanilla; mix well. Stir in sour cream, of desired consistency, and butter, lumps removed.
Pour into a 9x13 inch baking dish. Cover evenly with paper towels, then pour in the maraschino mixture, and spread evenly to cover.
Bake in the preheated oven for 35 to 40 minutes, or until golden brown. Cool and cut into squares.