Cherry Cordial Cake

3 eggs 1/4 c. water 1/2 c. veg. oil 1 2 layer white cake mix 1 small box of cherry jello 3/4 c. reserved marashino cherry juice 1 (16 oz) jar maraschino cherries; drained and coarsely chopped

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.

Glaze 6 (1 oz) squares of semi-sweet baking chocolate 2/3 c. evaporated milk

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.

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