Chocolate-covered Cherry Cake from Stephanie Hebert (from BetterRecipes.com)
1 pkg white cake mix
1 bottle Maraschino cherries (reserve juice)
2 bars Ghirardelli chocolate
1 – 8 oz pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 cups powdered sugar, sifted
Mix cake as directed on package, substituting cherry juice for water (if not enough juice then supplement with water. Fold in cherries. Bake in a 9×13 pan as directed on package. Cool thoroughly.
Frosting: Melt chocolate in double boiler (or microwave.) Cream butter and cream cheese. Add vanilla, mixing well. Add powdered sugar, ½ cup at a time, until well blended. Add melted chocolate, mixing well. Spread onto cooled cake immediately after preparing. Serves 8.
April 23rd, 2008 at 11:46 am
WOW! That sounds awesome! Maybe something you should make for the youth event this weekend. I bet they could auction it off!