Total Calories: 174
1 Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.
2 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.
3 Bake 25 to 33 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.
High Altitude (3500 to 6500 feet): Decrease oil to 2 tablespoons. Add 1/4 cup water and 1 tablespoon all-purpose flour. Bake 35 to 40 minutes.
1 Serving: Calories 415 (Calories from Fat 205) Fat 23g (Saturated 11g) Cholesterol 10mg Sodium 260mg Carbohydrate 49g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 4%.
Betty's Tip Cherry chip cake lovers will cry for more when they taste this scrumptious take-off on the popular cake mix flavor. Be sure to use miniature chocolate chips in this recipe because regular chocolate chips will sink to the bottom.
A cheery Cherry Chip Cake was the perfect picnic finale,
as this 1967 ad shows.
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