Recipes Made with Cake Mixes

Fudge Ribbon Cherry Cake

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Yield: 12 servings

Ingredients

  • 1 (18.25 ounce) box chocolate cake mix*
  • 3/4 cup maraschino cherries, chopped
  • 1 to 1 1/3 cups maraschino cherry juice, or as needed
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • Confectioners' sugar, as needed

Instructions

  1. Heat oven to 350 degrees F. Grease and flour** a 10-inch fluted tube pan.
  2. Prepare cake mix with cherry juice instead of the water it calls for in the directions. Use rest of ingredients stated on the box.
  3. Fold in chopped cherries.
  4. Pour batter into prepared pan.
  5. In small mixer bowl beat cream cheese, butter and cornstarch until fluffy.
  6. Gradually beat in sweetened condensed milk, egg and vanilla extract; beat until smooth. Pour evenly over cake batter.
  7. Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean.
  8. Cool for 15 minutes; remove from pan, cool.
  9. Sprinkle with confectioners' sugar.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!



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