Cherry-Chocolate Chip Cake

I made this cake for my daughter's second birthday - with the icing and little Dora decorations the cake was a hit ! It is very easy to make and takes little time to prepare.

Ingredients:

• 1 package Betty Crocker SuperMoist white cake mix
• 1 container ( 8 ounces ) sour cream
• 1/2 cup vegetable oil
• 1 teaspoon almond extract
• 3 egg whites
• 2 jars ( 10 ounces each ) maraschino cherries , well drained and chopped ( 1 cup)
• 1 cup miniature semi sweet chocolate chips
• 1 tub Betty Crocker Rich and Creamy cherry ready to spread frosting

Method:

• Heat oven to 350° (325° for dark or nonstick pans). Generously grease bottom only of rectangular pan, 13x9x2 inches, with shortening; lightly flour (or spray bottom with cooking spray; do not flour).  
• Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be thick). Drain chopped cherries on paper towels; pat dry. Stir cherries and chocolate chips into batter. Pour into pan.  
• Bake 35 to 45 minutes or until cake springs back when touched lightly in center. Run knife around side of pan to loosen cake. 
• Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.

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