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Cherry Cordial Cake


  • 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
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  • 1 jar (16 oz.) maraschino cherries, drained and coarsely chopped


  • 6 squares (1 oz. size) semi-sweet baking chocolate
  • 2/3 cup evaporated milk


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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