This cake tastes like an old-fashioned soda fountain drink made to order, with just a hint of chocolate. It makes an eye-popping presentation and the Duncan Hines Cherry Vanilla Frosting tastes as wonderful as it looks!
- 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
- 1 (8 oz.) container frozen non-dairy whipped topping, thawed
- 1 (10 oz.) jar maraschino cherries, well drained (reserve ¼ cup juice)
- 1 (18.25 oz.) Duncan Hines Moist Deluxe French Vanilla Cake Mix
- 2 1/2 tablespoons unsweetened cocoa powder
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup cola flavored carbonated beverage
- Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Spoon into a large bowl and beat in thawed whipped topping. Cover and refrigerate until cake is ready to assemble.
- Heat oven to 350 degrees.
- Spray three 9-inch round cake pans with nonstick cooking spray. Set aside.
- Reserve 7 cherries for top of cake. Chop remaining cherries and drain on paper towels.
- In a large mixing bowl, beat reserved cherry juice, cake mix, cocoa powder, eggs, oil, and carbonated beverage together on medium speed for 1-2 minutes. Divide into prepared pans. Bake for 18-22 minutes until centers test done with a toothpick. Remove from oven and cool completely.
- To assemble, place 1 cake layer on cake plate. Spread with 1/3 of frosting mixture and sprinkle with half of chopped cherries. Repeat for second layer.
- Add third layer and spread remaining frosting on top and drape frosting about 2-inches apart almost to bottom down side of cake.
- Arrange reserved whole cherries on top. Chill for 1 hour before serving.
- To serve, cut into wedges. Cover and store remaining cake in refrigerator.
- Serves 12-16.
