Sherry’s Bordeaux Cherry Cake
This recipe works for: Dessert
Serving Size: 8-10
Ingredients
Cake: 3 eggs 3/4 cup milk 1/3 cup cooking oil 1/2 cup cherry yogurt 1 box white cake mix 2 tsp almond extract 1 cup chopped cherries Glaze: 2 tbsp butter, melted 1 1/2 cup powdered sugar 1/2 tsp almond extract 2-3 tbsp milkDirections
For the Cake: Preheat over to 350 degrees. Mix all ingredients together except for the cherries. Once thoroughly mixed fold the cherries into the batter. Pour into Bundt pan and bake for 45-55 minutes. Cool in pan for 15 minutes before removing. Let cake completely cool.
For the Glaze: Mix all ingredients and drizzle onto completely cooled cake. Top with cherry halves.