Cheerwine Cake Recipes
CHEERWINE® CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cake mix, cherry soft drink, eggs, oil, and almond extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28minutes. Remove from the oven and let cool completely, at least 30 minutes.
- Combine cherry soft drink, butter, and cocoa powder in a saucepan over medium heat and bring to a boil. Stir and remove from heat.
- Place powdered sugar into a bowl and pour hot cherry mixture on top. Mix until smooth. Stir in almond extract and allow to cool frosting lightly. Spread over the cake.
Nutrition Facts : Calories 494.9 calories, Carbohydrate 69.5 g, Cholesterol 81.1 mg, Fat 23.3 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.4 g, Sodium 307.7 mg, Sugar 52.8 g
CHEERWINE CHOCOLATE CAKE
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a Bundt or pound cake pan with shortening and then dust with flour.
- In a mixing bowl, whisk the sour cream, oil, vanilla, eggs, and Cheerwine until combined and then add the cake mixes and puddings. Beat for 2 minutes on medium speed.
- Pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. (Check the doneness of the cake after 50 minutes of cooking time.) Cool the cake on a wire rack.
- In a medium saucepan, add the butter, cocoa powder, and Cheerwine and heat until boiling. Remove from the heat and stir in the vanilla extract.
- Pour the frosting into a mixing bowl and add the powdered sugar a little at a time and beat until combined and smooth. Pour over the cake immediately.
- Garnish cake with cherries and pink roses if desired.
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- Preheat oven to 325. Grease and flour Bundt pan (use a lighter color Bundt pan or angel food tube pan). Beat the butter, shortening, and sugar in a large bowl until light and fluffy. Add eggs in one at a time, beating with each addition. In a separate bowl, mix salt, baking powder and flour. Add flour mixture to the butter mixture in thirds, alternating with half of the Cheerwine. Beat only until the batter is smooth after each addition. Quickly beat in 2 tsp almond extract and ½ jar of crushed maraschino cherries. Pour into greased pan. Bake 1 hour and 15-30 minutes. Cool cake on wire rack.
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- Whisk together cake mix, Cheerwine and cherry flavor until combined. Pour into prepared pans about 2/3 or 3/4 full and bake according to package instructions, about 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely.
- In a stand mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and incorporate Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed to achieve desired consistency. Pipe onto cupcakes and top each one with a maraschino cherry.
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