Another recipe that is on my very long To-Make list.
You can find the original recipe here, at The Slow Roasted Italian . If you haven't yet checked out this website, please do. She tons of great recipes, and loads of videos, as well.
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1 (15.25-oz) box super moist chocolate fudge cake mix (dry)
12 oz can Dr Pepper Cherry soda pop, at room temperature
1 (18-oz) jar maraschino cherries, divided
6 tbsp of cherry juice from the jar
1 cup (2 sticks) salted butter, softened at room temperature
7 cups powdered sugar (This is a lot of sugar! Perhaps it can be cut back some.)
Preheat oven to 350 degrees. Spray a 9x13" pan with cooking spray and set aside. In a large bowl, combine the dry cake mix and soda pop. Whisk until well combined and set aside. Remove 24 maraschino cherries from the jar, remove the stems and then cut the cherries into quarters. Reserve the remaining cherries for garnishing the cake. Add cut cherries into the cake batter and whisk until combined. Pour batter into the prepared pan and smooth out with a spatula so the batter is even in the pan. Bake the cake at 350 degrees for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake on a wire rack.
While cake is baking, use an electric mixer to beat the butter until light and fluffy, about 3 minutes. Add the sugar 1 cup at a time until thoroughly incorporated, beating well after each addition. Add the cherry juice and beat until frosting is light and fluffy. Frost the cake and garnish with the remaining cherries.
Note: If the frosting is too thick, add more cherry juice, 1 tbsp at a time until desired consistency is reached, beating after each addition. If too thin, add additional powdered sugar, 1 tbsp at a time until desired consistency is reached.
You can find the original recipe here, at The Slow Roasted Italian . If you haven't yet checked out this website, please do. She tons of great recipes, and loads of videos, as well.
1 (15.25-oz) box super moist chocolate fudge cake mix (dry)
12 oz can Dr Pepper Cherry soda pop, at room temperature
1 (18-oz) jar maraschino cherries, divided
6 tbsp of cherry juice from the jar
1 cup (2 sticks) salted butter, softened at room temperature
7 cups powdered sugar (This is a lot of sugar! Perhaps it can be cut back some.)
Preheat oven to 350 degrees. Spray a 9x13" pan with cooking spray and set aside. In a large bowl, combine the dry cake mix and soda pop. Whisk until well combined and set aside. Remove 24 maraschino cherries from the jar, remove the stems and then cut the cherries into quarters. Reserve the remaining cherries for garnishing the cake. Add cut cherries into the cake batter and whisk until combined. Pour batter into the prepared pan and smooth out with a spatula so the batter is even in the pan. Bake the cake at 350 degrees for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake on a wire rack.
While cake is baking, use an electric mixer to beat the butter until light and fluffy, about 3 minutes. Add the sugar 1 cup at a time until thoroughly incorporated, beating well after each addition. Add the cherry juice and beat until frosting is light and fluffy. Frost the cake and garnish with the remaining cherries.
Note: If the frosting is too thick, add more cherry juice, 1 tbsp at a time until desired consistency is reached, beating after each addition. If too thin, add additional powdered sugar, 1 tbsp at a time until desired consistency is reached.
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