Cherry Cordial Cake
ready in: 1-2 hrs
recipe id: 71187
1/4 cup water
1/2 cup vegetable oil
1 box white cake mix
1 small box of cherry jello
3/4 cup reserved marashino cherry juice
1 jar (16 oz size) maraschino cherries; drained and coarsely chopped
6 squares (1 oz size) semi-sweet baking chocolate
2/3 cup evaporated milk
Preheat oven to 350. Beat eggs on high speed until foamy, about 2 minutes. Blend water and oil with eggs. Slowly add cake mix and jello, beating constantly. Add maraschino cherries juice and beat for 2 additional minutes.
Gently stir maraschino cherries into the batter.
Pour batter into a greased and floured 12 cup bundt cake pan and bake for approximately 45 minutes or until cake tester comes out clean. When cool, ice with chocolate glaze.
For the glaze: In a small saucepan, combine chocolate and evaporated milk. Cook and stir over low heat until mixture comes to a boil. Lower heat and cook gently for 3 to 5 minutes, stirring constantly until thickened. Cool, stirring occasionally.
nutritionNutritional data has not been calculated yet.
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