1/2 cup Maraschino Cherry Juice, From a 10 ounce jar
3 Egg Whites
1 teaspoon Pure Almond Extract
1 1/4 cups Mini Chocolate Chips
2 tablespoons All-Purpose Flour
10 Maraschino Cherries, Chopped, plus more for garnish
1 14 ounce can Sweetened Condensed Milk
1 8 ounce container Cool Whip
3 tablespoons Hot Fudge Sauce, For garnish
Preheat the oven to 350° F. Coat a 9x13-inch baking pan with nonstick spray.
In a large mixing bowl, combine the cake mix, milk, vegetable oil, cherry juice, egg whites and almond extract. Beat all ingredients together until they’re well combined.
In a small plastic bag, combine the mini chocolate chips with the flour and shake to coat the chocolate chips.
Gently fold the mini chocolate chips and the chopped cherries into the cake batter, reserving a small handful of the chocolate chips to sprinkle over the top.
Pour the batter into your prepared pan. Sprinkle the remaining chocolate chips over the top of the cake.
Bake for 22 to 25 minutes. To check the cake for doneness, insert a toothpick into the middle of the cake. If the toothpick comes out clean, it is done. Allow the cake to cool for 30 minutes.
Use a wooden spoon or small round object to poke holes all over the top of the cake. Pour the can of sweetened condensed milk over top of the cake, trying to spread evenly. Allow it to soak into the cake while the cake is cooling. Cool completely.
Spread the Cool Whip over the cooled cake.
To garnish, heat the jar of hot fudge according to the instructions on the jar. Drizzle the hot fudge over top of the cake and place a cherry on top of each slice.
This cake must be refrigerated once the Cool Whip has been added.
To use homemade whipped cream instead of Cool Whip, use 1 1/4 cups heavy whipping cream combined with 1/2 cup powdered sugar.