Ingredients:

  • 1 box (15.25 oz) Betty Crocker Cherry Chip Cake Mix
  • 3 large room-temperature eggs
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 tsp pure almond extract
  • 1/2 cup maraschino cherries, patted dry and finely minced
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 tbsp maraschino cherry juice
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 175°C (350°F) and grease your 9x13 pan thoroughly.
  2. Dry the fruit. Mince your maraschino cherries and spread them on a triple layer of paper towels. Press firmly until they are matte and dry.
  3. Whisk the liquids. In a large bowl, whisk together the melted butter, sour cream, milk, eggs, and almond extract. Whisk until the mixture is a uniform pale pink.
  4. Integrate the base. Add the Betty Crocker Cherry Chip Cake Mix to the wet ingredients. Fold gently with a spatula until just combined.
  5. Suspend the cherries. Toss the minced cherries with a tablespoon of the dry mix before folding them into the batter.
  6. Master the bake. Pour into the pan and bake for 30 minutes until a toothpick comes out with only a few moist crumbs.
  7. Cool completely. Leave the cake in the pan on a wire rack for at least 1 hour. Frosting a warm cake results in a melted, greasy mess.
  8. Cream the butter. Beat the softened butter for 3 full minutes until it looks white and aerated.
  9. Build the frosting. Add sifted powdered sugar, cherry juice, and salt. Beat on high for 5 minutes until it reaches a velvety, cloud like consistency.
  10. Finish and plate. Spread the frosting in decorative swirls. Let it sit for 15 minutes to 'crust' slightly before slicing.