3 eggs 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 ***Glaze*** 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.
Nutritional data has not been calculated yet.
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My boyfriend asked me if I could make a cherry cake that his mother used to make for his birthday. She said it was a box cake, but that she didn't think they sold it in the stores anymore. She was right, however I surfed the web and found this recipe and my boyfriend said it was just like he remembered if not better than he remembered!! Thanks!!!!