We had this cake for a family party and it was gone in minutes. We love the chunks of maraschino cherries mixed in with the mini chocolate chips.
The frosting is so delicious, you’ll want to eat it with a spoon right out of the mixing bowl. This would be a fun dessert for your special Valentine.
I am not usually much of a cake fan. I like more flavor and variety as I eat, and sometimes cakes can be a little plain.
However, this one is the farthest thing from plain. It has the best flavor, and surprises throughout. In every bite there is cherry and chocolate. You will love this simple and delicious cake recipe.
how do the chocolate chips and cherries not sink?
This recipe is full of delicious chocolate chips and cherry bits. It may seem like they would sink, but if you follow the directions carefully, you won’t have any problems with sinking chocolate chips and cherries.
For this recipe, we recommend, coating the chocolate chips in a little bit of the cake mix. This will help them stick and stay in place, when combined with the cake batter mixture.
You also want your cherry bits to be pretty small. The bigger they are, the more likely they will sink.
could i make this recipe with other fruit?
We have only made this recipe with cherries, but you could definitely try making it with another fruit. We would recommend trying:
- strawberries
- blueberries
- raspberries
- blackberries
Any of these would probably work best, when making this cake. You could also use a store bought frosting for a shortcut.
watch how to make another cherry chocolate dessert recipe, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.
We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.
Watch our little ones in the kitchen, as they make a simple and delicious favorite, Chocolate Covered Cherries, here:
looking for more cherry inspired recipes? here are a few of our favorite:
Chocolate Cherry Chunk Brownies
Cherry Pie Bars
Puff Pastry Cherry Turnovers
Bite Size Cherry Pies
Cherry Chocolate Nut Bars
Serves: 24
20 minPrep Time
35 minCook Time
55 minTotal Time
Save RecipeIngredients
- 1 (16.25 ounces) white cake mix, divided (I used Betty Crocker)
- 1 cup mini semi sweet chocolate chips
- 3/4 cup water
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 teaspoon almond extract
- 4 egg whites
- 2 (10 ounce) jars maraschino cherries, divided, drain and reserve juice and chop cherries
- 1 cup butter, softened to room temp
- 4 cups powdered sugar
- 1 teaspoon almond extract
- 1/3 cup cherry juice, reserved from cherries in cake
- 15 maraschino cherries, chopped
Instructions
- Heat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking dish.
- In a small bowl combine the chocolate chips with 1 tablespoon of the dry cake mix. Stir until all of the chocolate chips are covered.
- In a large mixing bowl beat together the remaining cake mix, water, sour cream, vegetable oil, almond extract, and egg whites on low speed for about 30 seconds. Then beat on medium speed for about 2 minutes.
- Chop the cherries and be sure to pat them dry with a paper towel so they won't streak your white cake mix.
- Stir in 1 cup of the cherries and the chocolate chips into the cake batter. Then pour into the prepared pan.
- Bake for about 32-35 minutes or until cake springs back when touched lightly in the center. Cool completely before frosting.
- Beat together the softened butter and powdered sugar. Then add in the almond extract and cherry juice. Stir until well blended. If the cake is to thick, add a little more cherry juice. If it's too runny, add in more powdered sugar. When you get to the desired consistency, stir in the chopped cherries that have been patted dry with a paper towel.
- Spread frosting over the cooled cake.
Cake slightly adapted from tablespoon.com
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