Cherry Chocolate Chip Cake

• Produce

  • 5 tbsp Cherry, juice

• Refrigerated

  • 1 Egg
  • 4 Egg whites

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 4 tsp Baking powder
  • 3/4 cup Chocolate chips, mini
  • 1 Icing
  • 12 cups Powdered sugar
  • 1 1/2 cups Shortening
  • 1 1/2 cups Sugar
  • 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 3/4 cup Butter, salted
  • 1 1/2 cups Butter
  • 1/4 cup Milk
  • 3/4 cup Sour cream

• Desserts

  • 1/2 cup Maraschino cherry, juice

Found on lifeloveandsugar.com

Ingredients

• Cake
• 1 1/2 cups sugar
• 3/4 cup salted butter
• 1/2 tsp vanilla extract
• 3/4 cup sour cream
• 4 egg whites
• 1 egg
• 2 1/2 cups all purpose flour
• 4 tsp baking powder
• 1/4 cup milk
• 1/2 cup maraschino cherry juice
• 3/4 cup mini chocolate chips (plus more for decorating the outside of the cake)
• Icing
• 1 1/2 cups butter
• 1 1/2 cups shortening
• 12 cups powdered sugar
• 5-6 tbsp cherry juice

Directions

• 1. Preheat oven to 350 degrees (F) and line three 8 inch cake pans with parchment rounds and grease the sides.
• 2. Cream butter and sugar in a large bowl on medium speed until light in color and fluffy.
• 3. Add vanilla extract and sour cream and beat until well combined.
• 4. Add the egg whites and egg in two batches, stirring until well combined after each addition.
• 5. In a separate bowl, combine flour and baking powder.
• 6. Add about half of the flour mixture to the batter and mix until combined. Scrape down the sides of the bowl as needed.
• 7. Add milk and cherry juice and mix until combined, scraping down the sides of the bowl.
• 8. Add remaining flour mixture and mix until smooth and well combined.
• 9. Fold in mini chocolate chips
• 10. Divide batter evenly between cake pans and bake for 24-26 minutes, or until a toothpick inserted comes out with a few crumbs.
• 11. Allow cakes to cool for about 5 minutes, then remove cakes to cooling rack to finish cooling.
• 12. To make icing, combine butter and shortening in a large and beat on medium speed until smooth.
• 13. Add 4 cups of powdered sugar and mix until smooth.
• 14. Add 3 tbsp of cherry juice and mix until smooth.
• 15. Add another 4 cups of powdered sugar and mix until smooth.
• 16. Add another 2 tbsp of cherry juice and mix until smooth.
• 17. Add remaining powdered sugar and mix until smooth.
• 18. Add additional cherry juice if needed to get the right consistency of icing. Icing should be thick, but slightly sticky to the touch.
• 19. To assemble the cake, first remove the cake domes from each cake layer.
• 20. Place the first cake layer on a cake plate or cardboard cake round. Top with 1 1/2 cups icing, spread into an even layer.
• 21. Repeat step 20 with the next layer of cake.
• 22. Top with remaining layer of cake.
• 23. Ice the outside of the cake with remaining icing.
• 24. Before the icing has a chance to crust and firm, add additional mini chocolate chips around the bottom.
• 25. Pipe icing around the top edge of the cake and top with cherries.
• Cake can be made a day or two ahead, but is best served shortly after making. Also best to not refrigerate cake. Youll beed a 16 oz jar cherries without stems for the cake. Youll use most of the juice and some of the cherries.