Recipe by Redneck Epicurean
I've done my research and this one is different from all the rest. Others call for cherry pie filling. This one has jars of cherries in it. I always have a jar of cherries in my pantry because I like them for just a snack or in fruit salads. I also toss them into sodas for a change of pace. I think this recipe is great because I love biting into a big chunk of cherry.
Top Review by dicentra
I made this in honor of Amy for ZWT3. YUMMY!!! I called DH2B at work at lunchtime just to let him know that the whole house smelled like cake. He asked what kind and I said "cherry-vanilla with creamy chocolate frosting." He was home early that night. :) I only used 2 cans of frosting, and that was plenty b/c I skiped the garnish. The hardest part, which isn't hard at all, is chopping up the cherries. This tastes like something very special, but it is SO EASY!!
- 1 (18 ounce) box white cake mix
- 3 eggs
- 1⁄3 cup oil
- 1 1⁄4 cups water
- 1 (10 ounce) jar maraschino cherries, drained, patted dry, and chopped
- 1⁄4 teaspoon almond extract
- 3 (16 ounce) cans chocolate frosting
- 12 maraschino cherries, with stems on for garnish
Directions See How It's Made
- Preheat oven to 350 degrees.
- Coat two 8-inch round cake pans with cooking spray.
- Make the cake mix according to package directions. Stir in the chopped cherries and almond extract into the batter. Divide the batter evenly between the pans.
- Bake according to package directions. Cool on wire racks for 5 minutes. Remove from the pans and cool completely.
- Transfer 1 3/4 cup frosting to a pastry bag fitted with a large star tip or plastic food storage bag with the corner snipped. Trim rop of cakes to level if necessary. Place one cake layer on a serving plate. Spread with 1 can of frosting. Top with the second layer and spread with the remaining frosting.
- Pipe 12 rosettes around the top edge of the cake and place the stemmed cherries in the rosettes.