Two-Layered Cherry Chocolate Cake
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- 1 pkg
- duncan hines devil's food cake mix
- 2 c
- cool whip, thawed
- 1/2 c
- well drained, maraschino cherries,chopped
- 1 can(s)
- chocolate frosting
1Heat oven to 350 degrees.
2Grease and flour two 9-inch layer pans.
3Prepare batter as directed on package. Divide batter evenly between pans.
4Bake and cool as directed on package.
5Fold cherries into Cool Whip. Spread between cake layers. Frost with frosting. STORE IN REFRIGERATOR.