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Ingredients

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Directions

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  • Heat oven to 350°F. Grease bottom of 13 x 9 x 2-inch cake pan. Dust lightly with flour; tap out the excess flour.

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  • Prepare cake mix according to package directions, but decrease the water by 1/4 cup. Add the rum extract. Mix the batter according to the package directions. Stir in 1 cup of the cherry filling and 1/4 cup of the white chocolate, reserving the remaining cherry filling and white chocolate. Pour the batter into the prepared pan.

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  • Bake in 350°F oven 35 minutes or until wooden pick inserted in center comes out clean.

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  • Cool the cake in the pan on a wire rack for 15 minutes. Invert the pan onto the rack; remove the pan. Invert the cake, right side up. Cool completely.

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  • Place cake on serving tray. Frost top and sides. Sprinkle with remaining white chocolate. Top with remaining cherry filling.

Nutrition Facts

306 calories; 9 g total fat; 3 g saturated fat; 0 mg cholesterol; 313 mg sodium. 56 g carbohydrates; 2 g protein;

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