Time for another stab at the semi-homemade world of baking. Don't worry -- You'll find no corn nuts and pumpkin seeds on this cake. I will freely proclaim this to be the best cherry cake I've ever had, of which there have been, oh I don't know, 1 or 2. This cake really is amazing! Can you tell how excited I am about it by my exclamation points?! All I can say is don't snub your nose at pre packaged mixes -- you'll just end up looking like a big ol' bitch when you taste this delicious cake.Ingredients:
1 (18.25 ounce) package white cake mix
1/3 c. oil
1/2 c. water
2 -3 eggs, depending on instructions on box of cake mix.
15 maraschino cherries
3/4 c. maraschino juice1 vanilla bean * Hah! See there you food snobs! I used a real vanilla bean and put it in a box mix cake. Deal with it.
How To Cook??
1. Preheat oven to box directions. Drain the cherries reserving juice; chop cherries in half and reserve.
2. Prepare cake mix according to box directions, adding water and cherry juice to equal the amount of liquid needed for cake mix. (In my case, the amount of water called for on the box was 1 1/4 c. I substituted 3/4 c. cherry juice and 1/2 c. water instead)
3. Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
4. When cake has completely cooled, frost; serve and keep unused portions in refrigerator.
Source: http://verygoodthings.blogspot.com/
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