Cherry Chip Sheetcake Recipe
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Cherry Chip Sheetcake

Cake:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) cherry chip cake mix with pudding (see note)
1 can (21 ounces) cherry pie filling
3 large eggs
1 cup chopped pecans or walnuts, optional

Frosting:
2/3 cup granulated sugar
1/2 cup light corn syrup
3 tablespoons maraschino cherry juice
Dash salt
2 large egg whites
1 teaspoon pure vanilla extract
2/3 cup flaked coconut, optional

Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist a 13- by 9-inch pan with vegetable oil spray, and dust with flour. Shake out the excess flour, and set the pan aside.

Place the cake mix, cherry pie filling, eggs, and nuts in a large mixing bowl. Mix with a wooden spoon until well blended, 80 to 100 strokes. Pour the batter into the prepared pan, and place the pan in the oven. Bake the cake until it feels firm when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven, and place it on a wire rack to cool.

Meanwhile, prepare the frosting. Place the sugar, corn syrup, maraschino cherry juice, salt, and egg whites in a 2-quart saucepan. With an electric mixer blend on medium speed for 30 seconds, then place the pan over medium-low heat. Continue mixing with the electric mixer until soft peaks form, 8 to 10 minutes. Stop the machine and add the vanilla. Mix on low speed until combined, 30 seconds. Pour the frosting over the cooled cake, and spread it out evenly with a metal spatula. If desired, sprinkle coconut on top of the cake, or decorate it with maraschino cherries reserved from the jar.

Note: I used a Betty Crocker cake mix in testing this recipe, but you can also use a Duncan Hines cherry vanilla cake mix and add a small package of vanilla instant pudding.




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