Sweet Chocolate Cherry Bombs

sweet cherry yum



1 Pillsbury Devil’s Food Cake Mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 tub Pillsbury Classic White Frosting
50 Maraschino Cherries with stems
16 oz. tempered semi-sweet chocolate (or dark confectionery coating/candy melts)


Preheat oven to 350 degrees.
Spray your cake pan with no-stick cooking spray.
Mix cake mix, water, oil, and eggs. Beat on medium speed for two minute with a hand held mixer.
Pour batter into the pan and bake for 29-35 minutes. Cool completely when ready.
Crumble cooled cake, add frosting and mix.
Scoop mixture out by the tablespoonful and roll each scoop into a ball.
Drain maraschino cherries then dry them with paper towels.
Press one cherry into the center of each cake ball.
Melt and temper your chocolate, then bathe cake covered cherries.
Set on a baking sheet and [ut in the fridge for 10 minutes.
Bring to room temperature before serving.
Yield: 50 Cherry Bombs
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