A few weeks ago I asked for help in deciding which birthday cake to have. The consensus was for the Chocolate Cherry Cola Cake and boy oh boy was it tasty. Great pick everyone! Though I don’t think I would have been disappointed with any of the cake choices.
When Annie (my boss & friend) makes a cake she won’t use a box mix – I think it’s in the fabric of her DNA not to. Totally okay with me as she just adjusted the Root Beer Bundt Cake receive she made for her daughter and I a couple of years ago with cherry cola and cherries instead. The addition of these 2 ingredients made the cake super moist. The cake was supposed to be double layered but a mishap (or two) meant we didn’t have any frosting for the cake. This was okay with me because I’m not a big frosting girl anyway. I ended up doing a glaze with hot fudge sauce and maraschino cherry juice instead. So good!!! And now I have the second layer of the cake in the freezer for when my bonus kids come over April vacation.
Here is the original (Betty Crocker) Chocolate-Cherry Cola Cake recipe should you want to give it a try.
1 jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
1 container Betty Crocker® Whipped vanilla frosting
1 cup marshmallow creme
24 maraschino cherries with stems, well-drained, if desired
– Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour.
– Chop cherries; set aside.
– In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low-speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.
– Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
– In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered.
Makes 12 servings