Cherry-Chocolate Chip Cake

Betty Crocker recipe

• Ready In: 1 hr 5 mins
• Serves: 15
• Yields: 1 cake

Ingredients

• 1 (18 ounce) package  super moist  white cake mix
• 1 (8 ounce) container sour cream
• 1⁄2 cup  vegetable oil
• 1  teaspoon  almond extract
• 3  egg whites
• 2 (10 ounce) jars maraschino cherries, well drained and chopped (1 cup)
• 1  cup  miniature semisweet chocolate chips
• 1 (12 ounce) container  ready to spread  frosting (cherry)

Directions

1. Heat oven to 350 degrees. Grease bottom only of 13x9x2 pan with shortening. Do not flour.
2. Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
3. Stir in chopped cherries and chocolate chips. Pour into pan.
4. Bake 35 to 45 minutes or until cake springs back when touched lightly in center.
5. Cool completely, about 1 hour.
6. Spread frosting over top of cake.
7. Store loosely covered at room temperature.