Cherry Garcia Cake (Print Version)

# Ingredients:

01 - 3/4 cup water.
02 - 1 white cake mix.
03 - 1 cup mini chocolate chips (semi-sweet).
04 - 1 teaspoon almond extract.
05 - 1/2 cup sour cream.
06 - 4 egg whites.
07 - 1/3 cup vegetable oil.
08 - 20 ounces maraschino cherries—save some for frosting (2 jars).
09 - 4 cups powdered sugar.
10 - 1 cup butter, at room temp.
11 - 1/3 cup cherry juice (from saved jars).
12 - 1 teaspoon almond extract.

# Instructions:

01 - Set your oven temperature to 350°F and grease a 9x13 dish with a nonstick spray containing flour.
02 - Dust the chocolate chips with a bit of the dry cake mix till there’s a light coating.
03 - Blend cake mix, sour cream, water, egg whites, almond extract, and oil until the mixture is smooth.
04 - Gently stir in the chocolate chips and dried, chopped cherries. Pour everything into the prepared dish.
05 - Let it bake for 32 to 35 minutes. Take out and let the cake cool fully.
06 - Whip the butter, powdered sugar, almond extract, and cherry juice together. Mix in the chopped cherries.
07 - Spread the frosting over the cooled cake evenly.

# Notes:

01 - Cherries should be patted dry before using them.
02 - Keep cherry juice on hand for the frosting.
03 - Let cake cool all the way before frosting.

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