Two-layered Cherry Chocolate Cake Recipe

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Two-Layered Cherry Chocolate Cake

Shelley Simpson


I am all about simplicity! This is a simple cake to make. I make this cake from my "Cooking for Good Measure" cookbook. Store this in the fridge because the middle layer contains cool whip. Very refreshing for summer.

pinch tips: How to Melt Chocolate


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

Directions Step-By-Step

Heat oven to 350 degrees.
Grease and flour two 9-inch layer pans.
Prepare batter as directed on package. Divide batter evenly between pans.
Bake and cool as directed on package.
Fold cherries into Cool Whip. Spread between cake layers. Frost with frosting. STORE IN REFRIGERATOR.

About this Recipe

Course/Dish: Chocolate
Other Tags: Quick & Easy, For Kids