CHERRY CAKE WITH CHOCOLATE MARSHMALLOW FROSTING

Cherry Cake with Chocolate Marshmallow Frosting image

Provided by Sena Wilson

Time 40m

Number Of Ingredients 16

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1 box duncan hines french vanilla cake mix
1/2 c vegetable oil
1/2 c hot water
1/2 c sugar
3 oz (small pkg.) cherry jello
8 oz cream cheese, softened
4 eggs
1/2 c maraschino cherries, chopped
1 tsp vanilla extract
CHOCOLATE MARSHMALLOW FROSTING
2 c powdered sugar
1/2 c cocoa powder (unsweetened)
6 marshmallows, large
1/2 stick butter
1/3 c plus 1 tbs. milk
1 tsp vanilla extract

Steps:

1. Preheat over to 350 degree. Mix hot water with jello and set aside. Spray a bundt pan with oil and dust with flour. Shake out excess flour.
2. In a mixing bowl, combine cake mix, cream cheese, eggs, jello water, sugar, oil and vanilla. Mix on low speed 1 minutes, scraping bottom and sides of bowl as needed. Increase speed to medium and mix for 2 minutes (cake mixes require less beating time). Stir in chopped cherries.
3. Pour batter into prepared cake pan and bake 35 - 40 minutes, or when cake top springs to the touch. Cool on rack for 20 minutes. Use a long spreading knife to loosen around edge of cake pan. Invert onto a cake plate. Frost cake with the Chocolate Marshmallow Frosting.
4. FROSTING: Sift together the sugar and cocoa powder in a mixing bowl. Set aside. Combine the marshmallows, butter, and milk in a medium-size saucepan over low heat. Stir until the marshmallows are melted. Combine the sugar and cocoa mixture with the marshmallow mixture; add vanilla and stir until the frosting is smooth.