• Cooking Time:
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Mini chips work best in this recipe because the regular chips will sink to the bottom.


  • 1 pkg. white cake mix
  • 8 oz. sour cream
  • 1/2 cup vegetable oil
  • 1 tsp. almond extract (Mmmm!)
  • 3 egg whites
  • 2 jars (10 oz each) maraschino cherries, well drained and chopped (1 cup)
  • 1 cup mini chocolate chips*
  • Frosting of your choice


  • Heat oven to 350. Grease bottom of 9x13 pan or spray with cooking spray.
  • Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl on low speed, about 30 seconds. Beat on medium speed 2 minutes (batter will be thick). Drain chopped cherries on paper towels; pat dry. Stir cherries and chocolate chips into batter. Pour into pan.
  • Bake 35 to 45 minutes or until cake springs back when touched lightly in center.
  • Cool completely before frosting. You can use a ready-to-spread cherry frosting which gives it a nice pink color. If you can't find that, you can use vanilla frosting colored with red food coloring.

Categories: Dessert 
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