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Chocolate Cherry Chip Cake
Chocolate Cherry Chip Cake
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Try our "Busy Cake" with crushed maraschino cherries from the ice cream sundae section, or chop regular cherries.
Ingredients:
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 (10 ounce) jar maraschino cherries, drained
  • 2 cups miniature semisweet chocolate chips
  • 0.5 cup butter, softened
  • 4 cups confectioners' sugar
  • 2 tablespoons vanilla extract
  • 4 tablespoons milk
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and dust a 9x13 inch pan with flour.
  • Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  • Combine eggs, coffee, milk, oil, and vanilla in a bowl. Mix until smooth consistency is reached (batter will be thin).
  • Gently incorporate the cherries and chocolate chips into the batter, then transfer the mixture into a 9x13 inch pan.
  • - Bake at 350 degrees F (175 degrees C) for 35 minutes or until a toothpick inserted in the center comes out clean. Avoid removing from the pan to prevent the chips and cherries from sinking and sticking at the bottom. Finish by frosting with white buttercream.
  • To make the frosting, mix together butter, confectioners sugar, 1/2 teaspoon salt, and vanilla in a large bowl. Beat with an electric mixer until creamy. Gradually add milk, a tablespoon at a time, until the frosting reaches a smooth consistency.

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