Shelly's Recipe

CHERRY-CHOCOLATE CHIP CAKE

Category: Cakes from Cake Mixes

1 package white cake mix
1 container (8 ounces) sour cream
1/2 cup vegetable oil
1 teaspoon almond extract
3 egg whites
2 jars (10 ounces each) maraschino cherries, well drained and chopped (1 cup)
1 cup miniature semisweet chocolate chips
1 tub cherry ready-to-spread frosting

Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening; lightly flour (or spray bottom with cooking spray; do not flour).

Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be thick). Drain chopped cherries on paper towels; pat dry. Stir cherries and chocolate chips into batter. Pour into pan.

Bake 35 to 45 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 at room temperature.

NOTES: 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.