Cherry-Chocolate Chip Cake

By Lorgood

Ingredients

• 1 package Betty Crocker® SuperMoist® white cake mix
• 1 container (8 ounces) sour cream
• 1/2 cup vegetable oil
• 1 teaspoon almond extract
• 3 egg whites
• 2 jars (10 ounces each) maraschino cherries, well drained and chopped (1 cup)
• 1 cup miniature semisweet chocolate chips
• 1 tub Betty Crocker® Rich & Creamy cherry ready-to-spread frosting

Preparation

Step 1

1 Heat oven to 350° (325° for dark or nonstick pans). Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening; lightly flour (or spray bottom with cooking spray; do not flour).

2 Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be thick). Drain chopped cherries on paper towels; pat dry. Stir cherries and chocolate chips into batter. Pour into pan.

3 Bake 35 to 45 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.