Cherry Chip Cake

Every once in a while, I browse the chocolate chip section at the store to see if anything unique has showed up.  I noticed some cherry chips a while back and moved on.

Then I remembered Cherry Chip Cake.  It was available as a boxed mix in the 90’s and my mom almost never bought it, but when she did, I loved it.

I had all but forgotten about cherry chip cake, but once I saw those chips, I decided to make it.  That’s when I realized the cake wasn't available on the shelves anymore (in my area, at least).

Well, since I saw the chips, I knew I needed to recreate it.  I started searching for recipes and they were all wrong - most cherry cake recipes were calling for maraschino cherries, which were all wrong for the cake I remembered.

That meant I needed to make my own recipe.  Of course, this was from a childhood memory, but I thought it was pretty spot on (and Hubs - who also remembered the cake from his childhood agreed).

This recipe also works for this week's Sunday Funday celebrating Canada.  Participants were invited to share a Canadian recipe (I recently shared a recipe for Poutine) or a recipe showcasing the national colors of white and red, which the cake certainly does.  And who doesn’t love a celebration cake?

Sunday Funday

Celebrate Canada Day

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Quick and Easy Poutine by A Day in the Life on the Farm

Cherry Chip Cake

An Amy’s Cooking Adventure Original Recipe

Cake

1 (14.25 ounce) box white cake mix

1 (3.3 ounce) box white chocolate instant pudding

¾ cup water

¾ cup vegetable oil

1 (8 ounce) tub sour cream

3 egg whites

2 whole eggs

1 cup sweet cherry flavored chips

Frosting

8 ounces cream cheese, softened

4 tablespoons butter, softened

½ tablespoon shortening (optional)

1 teaspoon vanilla extract

1 pound (4 cups) powdered sugar

1 tablespoon milk, optional, only if frosting is too thick

Preheat the oven to 350 degrees F and spray two 8-inch pans (or three 6-inch pans) with non-stick spray or line muffin tins with paper liners.  

Mix all of the cake ingredients in the bowl of a stand mixer until smooth.  Divide the batter evenly between the cake pans liners and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.  Cool completely before frosting.

To make the frosting, beat the cream cheese and butter until smooth and combined.  Add the remaining ingredients and beat until smooth.  Decorate the cake as desired.