Cherry-Chocolate Chip Cake

Here’s a rich and delicious chocolate-covered cherry in cake form. Betty Crocker® cake mix and frosting make things easy. MORE+ LESS-

By Betty Crocker Kitchens

August 12, 2011

cup miniature semisweet chocolate chips

box Betty Crocker™ Super Moist™ white cake mix

3/4

cup water

1/2

cup sour cream

1/3

cup vegetable oil

teaspoon almond extract

egg whites

jars (10 oz each) maraschino cherries, well drained and chopped (1 cup)

container Betty Crocker™ Rich & Creamy cherry frosting

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray bottom with cooking spray.
2

In small bowl, coat chocolate chips in 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, sour cream, oil, almond extract and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Drain chopped cherries on paper towels; pat dry. Stir cherries and coated chocolate chips into batter. Pour into pan.
3

Bake 31 to 37 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.

Be sure to drain the cherries well to help keep them afloat and prevent them from staining the white batter pink.
This recipe calls for miniature chocolate chips instead of regular, which sink to the bottom. Sometimes smaller is better!
If you can’t find Betty Crocker® Rich & Creamy cherry frosting, use vanilla instead. Stir in red food color until frosting is tinted a pretty shade of pink.