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| CHERRY CHIP CAKE | |
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3 cups all-purpose flour 2 1/2 tsp. baking powder 1/2 tsp. salt 2/3 cups butter (about 1 stick + 3 tbsp.) 1 3/4 cups sugar 10 oz. maraschino cherries, chopped (reserving liquid) milk 2 eggs 1 1/2 tsp. vanilla Sift flour, baking powder and salt together. In separate bowl, cream butter and sugar. Add cherry liquid and milk to measure 1 1/4 cups. Add eggs and vanilla to sugar mixture, mix well. Add milk and flour mixtures to sugar mixture, mix well and then beat for 1 minute. Fold in chopped cherries and put in a 9x13-inch inch pan. Bake at 350°F until a toothpick inserted in the center comes out clean (about 25 to 35 minutes). | |
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recipe reviews #33592
Jan Winn (California) says:
How much milk? Can this be baked in a Bundt pan?
#33654
Cooks.com replies:
Hi Jan,
Drain the juice from the can of cherries into a measuring cup. Add enough milk to measure 1 1/4 cups.
This cake should be baked in a 9 x 13 inch pan.
-- CM
Drain the juice from the can of cherries into a measuring cup. Add enough milk to measure 1 1/4 cups.
This cake should be baked in a 9 x 13 inch pan.
-- CM
#109113
Nancy (Ontario) says:
I have now made this recipe twice. The first time it was good but the second time it was even better. I substituted 1/2 tsp vanilla with 1/2 tsp of almond extract. So Yummy! Doesn't even need icing, but added it anyway since I was making cupcakes for my daughters B-Day.
#155558
Colin (Pennsylvania) says:
Made this for my boyfriend's birthday. His favorite cake is Betty Crocker cherry chip cake, but I wanted to bake one from scratch. Baked in two (9-inch) rounds for 30 minutes, and frosted with homemade buttercream frosting with cherry juice. Topped with four cherries with stems. He said that Betty Crocker has nothing compared to this cake! It was DELICIOUS!!! Thank you!!!
#163024
Jill (Georgia) says:
Haven't made this yet, but I'm wondering if I can cut the recipe in half and have it still be delicious?
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