Cherry Cola Cake

Cake:

1 package Duncan Hines devil's food cake mix

3 eggs

1-1/3 C. cherry flavored cola

1/2 C. vegetable oil

Frosting:

1 (6oz.) jar maraschino cherries, drained, reserve juice

4-1/2 C. powdered sugar

1/2 C. butter or margarine, softened

12 to 16 whole maraschino cherries & mint leaves for garnish.

Preheat oven to 350°. Grease & flour a 13x9" pan*. Combine cake mix, eggs, cola, and oil in a large bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into pan; bake for 33 to 37 minutes or until pick inserted near center comes out clean. Cool in pan 10 minutes, remove to rack to cool completely.

Make frosting: Chop cherries into small pieces. Combine powdered sugar, reserved cherry juice & butter in a large bowl. Beat at medium speed with an electric mixer until smooth & light. Fold in chopped cherries. Spread over cooled cake, garnish with whole cherries & mint, if desired. Yield: 12 to 16 servings.

*Tracy's note: I see no reason why this couldn't be made as a 2 layer 8" round cake- you may want to double the icing recipe to have plenty.    

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