Cherry Nut Cake

Introduce

Chef :

cindybear

Cherry Nut Cake

A good friend gave me this recipe several years ago. It is rich and moist. Great as a cupcake, layered cake, 9 x 13, even a bundt cake.

Ingredient

1 box

white cake mix (yellow will work also)

small box instant vanilla pudding (I prefer French vanilla)

small jar Maraschino cherries drained, but save the juice (reserve 3 tablespoons juice for frosting)

1/2 cup

water (up to 3/4 cup can be used, use your cherry juice minus 3 tablespoons, plus water to equal 1 cup)

1 stick

room temperature butter or margarine

3 tablespoon

Cooking instructions

* Step 1

Preheat oven to 350 degrees farenheit

* Step 2

Chop 12 cherries into halves or thirds and put into mix last.

* Step 3

Mix cake mix and pudding mix together.

* Step 4

Set aside 3 tablespoons cherry juice for icing.

* Step 5

Pour remaining cherry juice into a 1 cup measure and add water to equal one cup.

* Step 6

To the dry mixture add the 1 cup of juice/water mixture, oil, eggs, beating about 2 minutes till well mixed then add 1/4 cup chopped nuts, chopped cherries and mix those in.

* Step 7

Bake. Cupcakes take about 20 min, bundt 45-50 min, 9x13 pan 25-33 min. Use the cake mix instruction as a guide. Cake is done when toothpick inserted comes out clean.

* Step 8

Cherry Buttercream icing, beat the butter, 3 tablespoons cherry juice and vanilla til well mixed. start adding powdered sugar 1 cup at a time, mixing well,If mixture is too thin add more powdered sugar. Too thick add a splash of milk. Use at least 3 cups powdered sugar. Frost cake while frosting is still soft then sprinkle with remaining nuts, cut additional cherries in half and decorate cake. I refrigerate the cake until the icing is dry, then it can sit out at room temperature.