Cherry Garcia Sheet Cake

A piece of Cherry Garcia cake on top of a square dessert plate

5 from 1 vote

This easy Cherry Garcia Cake takes your favorite ice cream flavor and transforms it into an ultra-moist sheet cake! Full of chocolate chips and Maraschino cherries, you're going to devour every crumb.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: cakes cherry, chocolate cherry cake, sheet cake

Servings:

Calories: 362kcal

Author: Jill

Equipment

Oven

Ingredients

For the Cake

1 C mini semi sweet chocolate chips
1 white cake mix; divided
3/4 C water
1/2 C sour cream
1/3 C vegetable oil
1 TSP almond extract
4 eggs; just use egg whites
20 ounces maraschino cherries (2 jars) divided, drain and reserved for frosting
juice and chop cherries

For the Frosting

1 C butter softened to room temp
4 C powdered sugar
1 TSP almond extract

Instructions

Make the Cake

Heat oven to 350°F.
Spray a 9 x 13 inch baking dish with a flour based cooking spray.
In a small bowl; combine the chocolate chips with 1 TBSP of the dry cake mix.
Mix until all of the chocolate chips are covered.
In a large mixing bowl; beat together the remaining cake mix, water, sour cream, vegetable oil, almond extract, and egg whites on low speed for about 30 seconds.
Then at medium speed for about 2 minutes.
Chop the cherries and be sure to pat them dry with a paper towel..
Stir in 1 cup of the cherries and the chocolate chips into the cake batter; then pour into the prepared pan. (Remember to reserve the juice and 15 cherries for the frosting!)
Bake for about 32-35 minutes.
Cool completely before frosting.

Make the Frosting

Beat the softened butter and powdered sugar together until smooth;
then add in the almond extract and 1/3 cup cherry juice.
Mix until well blended, adjust as needed until desired consistency is reached.
When you get to the desired consistency, stir in 15 chopped cherries
that have been patted dry with a paper towel.
Spread frosting over the cooled cake.
Enjoy!!!

Nutrition