 | | Directions |
- Preheat the oven to 350° F. if using a glass or light colored baking pan. If using a dark colored pan, preheat the oven to 325°. Grease the bottom of the baking pan.
- Combine the cake mix, water, cherry juice, oil, and eggs together in a mixing bowl. Beat for 30 seconds on low and the turn up the speed to medium and beat for 2 minutes.
- Pour the cake batter into the prepared cake pan and place in the preheated oven. Bake for 25 to 30 minutes. Test for doneness after 25 minutes. A toothpick poked in the middle should come out clean when it is done.
- When done remove from the oven and place on a cooling rack. Cool completely before frosting.
- Add the almond extract to the frosting; stir in thoroughly to be sure extract gets mixed in evenly.
- Frost the cooled cake and sprinkle the top with mini cherry chips.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Container: 9 x 13 baking pan
Servings: 15
|  | | Ingredients | | - | | 1 package cherry chip cake mix |
| - | | 3/4 cup water |
| - | | 1/4 cup cherry juice (from jar of maraschino cherries) |
| - | | 1/2 cup canola oil |
| - | | 3 eggs |
| - | | 1 can creamy white frosting |
| - | | 1 teaspoon almond extract |
| - | | mini cherry chips |
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