Cherry Layer Cake (A Doctored Cake Mix Recipe)
"This moist, easy and flavorful Cherry Layer Cake with Cherry Cream Cheese Frosting is the best- and it all starts with a cake mix!..."
INGREDIENTS
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1 box (15.25 oz) white cake mix, sifted, we used Duncan Hines
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1 cup (114g) all purpose flour (plain in the UK)
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1 cup (200g) sugar
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1/2 teaspoon (2g) salt
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3 large eggs
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1 cup (242g) sour cream (we use full fat sour cream)
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1 teaspoon (4g) vanilla extract
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1 teaspoon (4g) cherry extract - see Notes below for substitution
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2 Tablespoons (13g) vegetable oil (we use canola oil)
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1 (16oz) Jar Maraschino Cherries. We'll use 2/3 cup of the cherry juice (reserve the remaining juice for brushing onto layers).
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1/3 cup of milk
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Maraschino cherries from the jar of cherries-- approximately 1/2 cup or 18 cherries finely chopped- reserve additional cherries for decoration on top.
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*Pink coloring gel for additional color - optional. (If using jello instead of extract you won't need the coloring).
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2 sticks (1 cup) (226g) unsalted butter (slightly softened)
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2( 8oz.) packages cream cheese (total weight 452g) slightly softened --
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use full fat cream cheese. Using reduced fat or the spreadable cream
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cheese will cause the frosting to be too soft. Do not soften the cream cheese in the microwave
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1 teaspoon (4g) vanilla extract
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1 teaspoon (4g) cherry extract
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6 to 61/2 cups (690g to 747g) powdered sugar
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Wilton Rose Gel Color, optional - I used a very small amount, putting the color on a toothpick to add to the frosting.
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