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Wow, you've gotta try this cake! I've packed all the yummy flavors from Cherry Garcia ice cream into this knockout sheet cake. My house smelled unbelievably good while I was working on this recipe. The mix of juicy cherries, chocolate bits and super soft cake had everyone in my family hanging around just waiting to grab the first piece.
Bite of Paradise
Ever had a dessert that makes everyone go wide-eyed? This is that showstopper. Every mouthful comes loaded with plump cherries and gooey chocolate chunks all folded into the softest cake you'll ever taste. What makes it so good? A spoonful of sour cream that keeps everything wonderfully moist and adds just enough zip.
What You'll Need
- Box of White Cake Mix: 1 box, any brand works fine
- Cup of Chocolate Chips: 1 cup, go with semisweet or milk chocolate if you prefer
- Sour Cream: 1 cup, let it sit out a bit first
- Vegetable Oil: ⅓ cup, just the regular stuff
- Whites from Large Eggs: 3 of them, they'll make your cake super light
- Almond Extract: 1 teaspoon, don't skip this magic touch
- Jar of Maraschino Cherries: 1 jar, cut them into tiny pieces
Baking Steps
- [Get Started]
- Mix your chocolate chips with a bit of the cake mix powder. This clever step stops them from dropping to the bottom.
- [Blend Everything]
- Get your mixer going and combine the cake mix, sour cream, oil, almond extract and egg whites. A good two minutes will make it all smooth and ready.
- [Add The Good Stuff]
- Carefully stir in your chopped cherries and coated chocolate chips. Go easy here so everything spreads out nicely in the mix.
- [Bake It]
- Spread the batter in your greased pan and stick it in a 350°F oven. Around half an hour later, you'll smell something wonderful.
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Cherry Tricks
After making this cake so many times, I found a real game-changer. Dry your cherries with paper towels before chopping them up. This keeps the moisture just right so you get tasty cherry flavor without making your cake all soggy.
Icing on Top
The frosting makes my family go wild. I blend butter with powdered sugar until it's really airy then add a tiny bit of cherry juice. It turns such a lovely pink and tastes absolutely amazing.
Floating Chocolate
Ever wonder why I roll the chocolate chips in cake mix? This smart trick keeps them spread throughout your cake. Nothing's worse than finding all your chocolate at the bottom. I found that out the tough way.
Secret Ingredient
That small amount of almond extract doesn't seem important but wow does it matter. It really brings out the cherry taste in the best way. Just be careful not to add too much as a little bit works wonders.
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Fast Results
Using a cake mix is my sneaky shortcut when time's tight. Sometimes I chop the cherries the evening before so everything comes together super fast when I'm ready to bake.
Foolproof Method
I always jiggle my pan a bit to flatten the batter. Watch it while baking and turn the pan around halfway if your oven heats unevenly like mine. You can tell it's ready when you poke it with a toothpick and nothing sticks.
Ready to Eat
This cake tastes great straight away but I actually think it's even better after cooling in the fridge. The flavors seem to get stronger and you can cut such nice clean pieces that look great in photos.
Fancy Touch
Want to really impress people? Top each slice with some fresh whipped cream or a scoop of vanilla ice cream. I sometimes pour extra melted chocolate on top because you can't ever have too much chocolate.
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Tomorrow's Treat
Store any extra pieces in a sealed container in your fridge. They'll stay yummy for a few days if they stick around that long. Between you and me, the cake almost tastes better the day after when all those flavors have mixed together.
Future Cake
I sometimes bake this cake early and freeze it without frosting. Just wrap it well and it keeps for up to a month. Then I can grab it, let it thaw, and add fresh frosting whenever I need a quick sweet treat.
Mix It Up
Feel like trying something new? Use chocolate cake mix instead of white or add some chopped nuts for extra crunch. You can even try different flavor extracts to make your own special version.
Fixing Problems
If your cake seems too heavy, you probably stirred it too much. And if it's dry, your oven might be running hot. Try taking it out a few minutes earlier next time.
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Gathering Ready
When I'm bringing this to a party, I put extra cherries and chocolate flakes on top. It looks so pretty and everyone always wants seconds.
Kid Helpers
My kids love helping make this cake. They're great at mixing in the cherries and chocolate chips. And of course, cleaning out the frosting bowl afterward.
Everyone's Pick
Whenever I take this cake to get-togethers, people just love it. The mix of cherries and chocolate hits the spot perfectly. Don't be shocked when you start getting special requests for birthdays and potlucks.
Winning Dessert
This Cherry Garcia Sheet Cake has become my go-to treat. It's easy enough for regular days but fancy enough for special times. Try it once and watch how fast it becomes your favorite too.
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Frequently Asked Questions
- → Why toss chocolate chips in dry mix?
- It stops the chips from sinking during baking and keeps them nicely distributed.
- → What's the point of drying cherries?
- Removing moisture avoids soggy cake layers and keeps the frosting smooth while stopping cherries from bleeding into the batter.
- → Why skip the yolks and use egg whites only?
- Egg whites keep the cake airy and fluffy while letting the chocolate and cherry flavors stand out.
- → How do I fix frosting thickness?
- Add powdered sugar to make it thicker or cherry juice to thin it out until it spreads just right.
- → Can I bake it the night before?
- Yep, just let it cool completely, then cover and store it overnight. Frost before serving for best results.