Come on girls. Don't forget about cherries. Ok, I did make a strawberry cake this week, but this a.m., thank God I don't have to work today, I whipped up a little something different. My kids and hubbo LOVE cherries. So here we go. . .
1 Box Red Velvet Cake Mix-I like Duncan Hines. (Be sure and load up on cake mixes when WM has them 78 cents around the Holidays--that way you don't feel bad when you screw one up!)
3-4 eggs--(farm fresh if you have them). If you want a denser cake-more pound cake like use 4. If you crave fluffier texture, use 3. I used 3--would have been good either way.
1/3 cup oil
1 cup water
1 jar marschino cherries---drained--save juice for frosting.
Preheat to 325. Grease a bundt. To grease I pour 1 capful of oil into my pan, swirl it around, use my hands to coat, then turn pan upside down to drain off excessive oil. This trick works very well and is easy. Mix all ingredients except cherries on low until combined. Increase mixer speed to medium. Mix one minute. Gently pour in cherries. Continue mixing another 1-2 minutes on medium. Do yourself a favor and DO NOT over mix. Pour batter into pan. Since fruit is involved use a knife and swirl it around in batter to make sure fruit is evenly distributed. Bake 45-50 minutes. Let cool 15 minutes in pan on wire rack. Gently turn pan over now to release cake. TADA--masterpiece. We have already sampled and we likey!
We'll work that frosting out later. Give me some time girls. The laundry is calling.
I will be posting pics later. I cannot wait to show off my little sweet peas!