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 bordeaux cherries
Glaze:
2 tbsp butter, melted
1 1/2 cup powdered sugar
1/2 tsp almond extract
2-3 tbsp milk
Directions
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.