Cherry Chocolate Cake

Yield: 12 to 16 servings

Ingredients

• 1 (18.25 ounce) box chocolate cake mix*
• 1 large box instant chocolate pudding mix
• 2 envelopes dessert topping mix
• 1 1/4 cups cold milk
• 1 (21 ounce) can cherry pie filling

Instructions

1. Prepare cake as directed on box, baking in two layers.
2. In small bowl, combine pudding mix, topping mix and milk. Beat at medium speed of electric mixer until stiff - about 2 to 3 minutes.
3. Place one layer of the cake flat side down on a serving platter.
4. Using about 1 cup of pudding mixture, make a ring 1/2 inch higher and 1 inch wider on top.
5. Reserve about 3/4 cup cherry pie filling.
6. Fill center of pudding ring with remaining cherries.
7. Place second layer of cake atop the first with the cherry pie filling.
8. Spoon reserved cherries in center of top layer.
9. Spread remaining pudding mixture up to circle of cherries and over the sides.
10. Chill for at least 1 hour.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.