Ingredients
- 3 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 1 box white cake mix
- 1 small box of cherry jell-o
- 3/4 cup reserved marashino cherry juice
- 1 jar (16 oz.) maraschino cherries, drained and coarsely chopped
Glaze
- 6 squares (1 oz. size) semi-sweet baking chocolate
- 2/3 cup evaporated milk
Directions
Preheat oven to 350 degrees F. Beat eggs on high speed until foamy, about 2 minutes. Blend water and oil with eggs. Slowly add cake mix and jell-o, beating constantly. Add maraschino cherries juice and beat for 2 additional minutes. Gently stir maraschino cherries into the batter. Pour batter into a greased and floured 12 cup bundt cake pan and bake for approximately 45 minutes or until cake tester comes out clean. When cool, ice with chocolate glaze.
For the glaze: In a small saucepan, combine chocolate and evaporated milk. Cook and stir over low heat until mixture comes to a boil. Lower heat and cook gently for 3 to 5 minutes, stirring constantly until thickened. Cool, stirring occasionally.
By Connie from Cotter, AR
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