Cherry Chocolate Chip Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box (15 oz) white cake mix
02 -
3/4 cup (177 ml) milk
03 -
1/3 cup (79 ml) vegetable oil
04 -
1/2 cup (118 ml) maraschino cherry juice (from a 10-ounce jar)
05 -
3 large egg whites
06 -
1 teaspoon (5 ml) pure almond extract or vanilla extract
07 -
1 1/4 cups (280 g) mini chocolate chips
08 -
2 tablespoons (18 g) all-purpose flour
09 -
10 maraschino cherries, chopped
→ Topping
10 -
1 can (14 oz) sweetened condensed milk
11 -
1 container (8 oz) Cool Whip
12 -
3 tablespoons hot fudge sauce
13 -
Additional maraschino cherries for garnish
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and grease or line a 9×13-inch baking pan.
02 -
In a large bowl, prepare the white cake mix using milk, vegetable oil, maraschino cherry juice, egg whites, and almond or vanilla extract.
03 -
Fold in the mini chocolate chips and all-purpose flour to ensure even distribution.
04 -
Spread the batter evenly into the prepared baking pan.
05 -
Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
06 -
Let the cake cool for 10-15 minutes before poking holes all over using the end of a wooden spoon.
07 -
In a small saucepan, heat the sweetened condensed milk and chopped maraschino cherries over low heat until warm. Pour the mixture over the cooled cake, allowing it to soak into the holes.
08 -
Spread Cool Whip evenly over the cake surface.
09 -
Drizzle hot fudge sauce over the Cool Whip and garnish with additional chopped maraschino cherries.
10 -
Refrigerate the cake for at least 2 hours to set and meld the flavors before serving.
# Notes:
01 -
You can substitute vanilla extract for almond extract according to taste.
02 -
Refrigerate the cake for up to 2 days for optimal freshness.
03 -
For added richness, drizzle chocolate syrup in addition to hot fudge sauce.