Cherry-Chocolate Chip Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Betty Crocker recipe 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.
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