I was trying to get an end of the year post written up and I was looking at the pictures of all the food when I came across several projects that I hadn’t blogged about. This was one of them and I’m ashamed to say this was one of my favorite cakes this year and I didn’t blog it.
Have I mentioned how forgetful I am?
It’s bad, I forget almost everything if it’s not written on my calendar and even if it’s on my calendar it’s not a guarantee I’ll remember it.
But, I remember random facts. Like how old I was when Chumbawamba came out with their song. Hey, I even remembered the name of the band!
Yet I can’t remember to bring the diaper bag with me which causes me to wrap my child in the changing table protector and wipe her down with paper towels because I had no diapers after an explosion while shopping.
Now back to the cherry almond cake. I made this for my mom’s birthday back in August. She asked for a cherry cake which surprised me but I obliged with this one. I love cherries and I love cherries with chocolate which is what I originally wanted to do but my mom didn’t want a chocolate cake because she’s not a fan of chocolate cake. I decided on a cherry cake with almond buttercream frosting which is my favorite frosting. Two of my favorites in one cake? That made for an excellent idea.
How excellent you ask?
Good enough that I sent my mom home with a piece of cake and kept the rest for myself.
I know, completely selfish since it was her birthday.
I then put the kids to bed and sat in the kitchen with a fork and the rest of the cake.
Cherry Almond Cake
1 yellow box cake
1/2 cup yogurt
1 cup milk
1/4 cup maraschino cherry juice
10 maraschino cherries
Preheat oven to 350 degrees F.
Combine all ingredients and mix together until incorporated. Batter will be chunky because of the cherries. Pour into 8 or 9 inch round pan. Bake for 30 minutes or until toothpick comes out clean from middle of cake.
Use the rest of the cherries from small jar of maraschino cherries after using them for the cake. Chop them. Thicken cherries and juice with corn starch or Ultra Gel. Spread between layers of cake.
1/2 cup shortening
6 cups powder sugar
3 teaspoons almond flavoring
1/4 cup milk
Combine all ingredients besides milk. Beat ingredients together adding milk slowly until desired consistency.