1/4 cup water
1/2 cup vegetable oil
1 2-layer white cake mix
1 box (small) cherry Jell-O®
reserved maraschino cherry juice
1 jar (16 oz.) maraschino cherries; drained and coarsely chopped
Preheat oven to 350º F. Beat
eggs on high speed until foamy, about 2 minutes. Blend water and oil with eggs. Slowly add cake mix and Jell-O®,
beating constantly. Add maraschino cherry juice and beat for 2 additional minutes. Gently stir maraschino cherries
into batter. Pour batter into a greased and floured 12 cup bundt cake pan and bake for approximately 45 minutes, or
until cake tester comes out clean.
When cool, ice with chocolate glaze.