Recipes Made with Cake Mixes
Fudge Ribbon Cherry Cake
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
- Heat oven to 350 degrees F. Grease and flour** a 10-inch fluted tube pan.
- Prepare cake mix with cherry juice instead of the water it calls for in the directions. Use rest of ingredients stated on the box.
- Fold in chopped cherries.
- Pour batter into prepared pan.
- In small mixer bowl beat cream cheese, butter and cornstarch until fluffy.
- Gradually beat in sweetened condensed milk, egg and vanilla extract; beat until smooth. Pour evenly over cake batter.
- Bake for 50 to 55 minutes or until a wooden pick inserted near the center comes out clean.
- Cool for 15 minutes; remove from pan, cool.
- 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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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!