Ingredients

The following ingredients have 4 Servings
  • 1 (15.25 ounce) dark chocolate cake mix
  • 1 (3.56 ounce) chocolate pudding mix ((instant pudding))
  • 1 cup sour cream
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1/3 cup frosting (vanilla or chocolate)
  • 48 maraschino cherries with stems

Instruction

  • Preheat oven to 350 degrees F.
  • Either line a 9 inch by 13 inch baking pan with non-stick tin foil or spray it with baking spray.
  • Combine cake mix, pudding mix, sour cream, milk, oil, and eggs in a large mixing bowl.
  • Using an electric mixer, beat on low speed for 30 seconds.
  • Increase speed to medium and beat for 2 minutes.
  • Pour into pan.
  • Bake for 28-34 minutes until a toothpick inserted in the center of the cake comes out clean.
  • Allow cake to cool completely.
  • Crumble cake into a large bowl, preferable the bowl of a stand mixer.
  • Add frosting and stir or beat until well blended and smooth.
  • Scoop out 48 tablespoon size portions of the cake ball dough.
  • Create an indentation in one cake ball and press a maraschino cherry into it.
  • Press the cake ball dough around the cherry.
  • Roll into a ball with the stem sticking out.
  • Repeat.
  • Let cake balls sit at room temperature for 1 hour to firm up a bit.
  • Dip each cake ball into dark chocolate, allowing the excess to drip off.
  • Set on a parchment lined baking sheet.
  • If using pure chocolate, chill the Chocolate Cherry Bombs in the refrigerator until the chocolate hardens.
  • If using candy melts pop them in the freezer, instead.
  • Let the cherry bombs sit at room temperature for at least 30 minutes before serving.