I think I mentioned before that I had a little dinner party back in February. It was so nice, perfect company, wonderful conversation at dinner and lots of wine and games after! Well, since I was hosting I had a lot of things on my plate (ha get it) but I wanted to make a special yet easy dessert. This cake fit the bill.
It is a quick and easy way to make it look like you slaved away baking but really it only took a little time with minimal effort. I do have to say that I was trying to find maraschino cherries since I was going to put those in the batter as well--no luck. Can anyone tell me where to find those little guys in the grocery store? Please leave a comment if you know!
Even without the cherries, this cake came out moist, fluffy and delicious. Give it a try next time you want to make a dessert on the fly.
Also, if you haven't already I would REALLY appreciate your vote for the Simply Potatoes recipe contest. To check out my submission click here.
Musical Selection: Big Yellow Taxi by: Counting Crows. Just seems to fit the cake and my mood today.
these scalloped potatoes.
Forgive me. But like I said, tastes better than it looks!
Cherry Almond Cake
1 box white (or yellow) cake mix + the ingredients (oil/eggs) as directed on the box
Cherry grenadine (the amount of water called for in the recipe)
2 pounds (or so) white frosting
Food coloring, if you wish
1 teaspoon (or so) almond extract
Sprinkles, if you desire.
Combine the cake mix, oil, eggs (or egg whites if you wish) and grenadine (for the amount of water). Pour into sprayed baking pans and bake as directed on the box. After the cake is baked, take it out and let it cool for about 10 minutes on a wire rack. Once the cake has cooled in the pan for 10 minutes, flip it onto the wire rack and let it cool completely.
While the cake cools, combine the frosting and extract if you wish. If you are using almond extract, add 1/4 of a teaspoon, taste it and add additional if you wish. I added about a teaspoon for almost two pounds of frosting.
When the cake is completely cooled frost and decorate as you wish.
Recipe by: Mrs. Schwartz inspiration from: here. Clearly an experienced and better practiced baker. I love her website.