Cherry Chip Cake

RECIPE: INGREDIENTS: For the cake 15.25 oz. white cake mix 6 oz. maraschino cherries (use juice for batter and frosting) 1/2 cup salted butter, melted 3 eggs 1 tsp. vanilla extract 1/2 cup water 1/2 cup maraschino cherry juice (from jar above) For the cherry buttercream frosting: 1 stick butter, room temperature 1 lb. powdered sugar 4 Tbsp. milk (add this slow, may not need it all) 1 Tbsp. maraschino cherry juice (from jar above) For topping: more cherries if desired INSTRUCTIONS: Preheat the oven to 350 degrees. Drain the cherry juice into a bowl or measuring up. Place the cherries on a cutting board and chop very finely. In a medium-sized bowl, add the cake mix, chopped cherries, melted butter, eggs, vanilla, water and the half cup cherry juice. Mix together with a whisk or an electric mixer. Do not over mix, some lumps are ok. Spray a 9x13 pan with non-stick spray. Add the batter and smooth into an even layer. Bake for about 25 minutes or until a toothpick comes out clean when stuck in the center of the cake. Let the cake cool on a cooling rack. In a medium-sized bowl add the butter, powdered sugar, and the tablespoon of cherry juice. Start blending together with an electric mixer. Add the milk slowly, you may not need it all. Spread the frosting onto the cooled cake evenly. Top with cherries if desired. Note- this cake can be made into a round layered cake. Follow the box directions for baking time. PRINTABLE RECIPE AND NUTRITIONAL INFO: https://vintagerecipetin.com/cherry-chip-cake/ PIN FOR LATER: https://www.pinterest.com/pin/7881368084859585/ FOLLOW ME HERE: FACEBOOK: https://www.facebook.com/vintagerecipetin/ INSTAGRAM: https://www.instagram.com/vintagerecipetin/ PINTEREST: https://www.pinterest.com/vintagerecipetin/ TWITTER: https://twitter.com/vintagerecipetn FAN MAIL: Vintage Recipe Tin Sarah Olson PO BOX 70586 Springfield, OR 97475