A wonderful friend of mine contacted Cheerwine and found out you could purchase it from their website (though the shipping, even un-inflated, would be hefty because of the weight). She also sent me a Cheerwine Cake recipe to add to my cake collection.
When we arrived in Colorado, we had with us a case of Cheerwine, compliments of another friend. That original stash has since run out, but on our recent trip to North Carolina, we bought plenty and requested that Mr. LH's parents bring it with them on their drive out west last week.
With our top cabinets now full of bottles of Cheerwine, and the "Pickles" back home from their extended vacation, we decided to make the Cheerwine Cake to celebrate. And of course, The Girl put on her apron ready to help me make it. Oh, YUM!
1 box Devil's Food cake mix (I've used Pillsbury, Betty Crocker and Duncan Hines and they all work just fine)
Cheerwine (replaces the water in your cake mix directions)
1 tsp. almond extract
Make your cake following the directions on the box (including oil and eggs, etc) except substitute Cheerwine for the water and add 1 tsp. almond extract.
1/3 cup Cheerwine
1/2 cup butter (I use salted)
1/4 cup cocoa powder
2 1/2 cups powdered sugar
1/4 tsp. almond extract
1 c. chopped nuts (optional)
Heat Cheerwine, butter and cocoa together until mixture comes to a boil. Pour mixture over powdered sugar and blend until smooth. Stir in almond extract. Mix in chopped nuts. Cool slightly. Spread over cake.
We have since found out you could purchase a 4-pack of Cheerwine in glass bottles at Cracker Barrel restaurants.