Hey all– It’s the day after Easter here. Spending the morning stashing bunnies and plastic eggs away for next year. And toasting up some leftover biscuits and jam for breakfast.
And sending off this Easter Cake recipe to you. It’s cherries and chocolate nestled into a white cake, with cherry cream cheese frosting. Add a few Cadbury eggs on top (or birthday candles for a different occasion) and it’s ready to go!
CHERRY CHOCOLATE CHIP CAKE
1 white cake mix
1 cup mini chocolate chips
1/2 cup maraschino cherries, chopped to tiny bits
1/2 cup butter (1 stick)
8 oz. cream cheese
1 tsp. amaretto (or vanilla)
1 pound box powdered sugar (3 3/4 cups)
1/2 cup maraschino cherries, chopped fine
2 tsp. juice from the cherry jar
garnish: Cadbury Easter eggs
With an electric mixer, make the cake mix according to the directions on the box (mine added 1/3 cup oil, 1 cup water and 3 eggs). Beat for 2 minutes. Then stir in the chocolate chips and chopped cherries.
Spoon the batter into 2 9″ cake pans (or a 9″x 13″ pan) that has been spray with cooking spray. Pop it into a 350 degree oven for 25 to 30 minutes, until the cake layers are golden and firm to the touch. Let the cakes cool completely before you frost them.
To make the frosting, use an electric mixer to beat together the butter, cream cheese, amaretto, powdered sugar, chopped cherries and cherry juice. (Start on the lowest setting or the powdered sugar will fly out of the bowl!) Beat until it is all smooth and creamy, with little cherry bits here and there.
Spread frosting on the first layer. Top it with the second layer and then frost the top and sides. So pink and pretty!