I don’t like icing, too much sugar for me.So, a Bundt cake is the natural answer.I used a devil’s food mix, but added some of the maraschino cherry syrup to the batter to layer in flavor.Then I added a nice cherry design to the cake top to further accent the flavor.
- 1 devil's food cake mix
- 3 eggs
- 1/3 cup canola oil
- 1 ounce maraschino cherry syrup
- 1 pkg. squeeze bag vanilla frosting
- Maraschino cherries to preference
- Powdered sugar to preference
- Shaved chocolate to preference
Combine the ingredients as per the box instructions with a hand mixer for even blending. Fill a Bundt pan with the batter. Jiggle the pan a bit to get the batter evenly distributed.
Bake in a 350° oven for about 35 minutes. The edges of the cake will start to pull away from the pan.
Remove from the oven and let cool thoroughly, about 15 minutes. Remove the desired number of cherries for decorating from jar and place on a folded paper towel to dry out (the red juice will bleed).
Turn upside down onto a cake plate. On cake top, squeeze dollops of frosting, adding the cherries on top of frosting.
Decorate by dusting with powdered sugar and shaved chocolate for a nice finish.
Serve and enjoy.
Source: Read Full Article