two-layered cherry chocolate cake

★★★★★ 1 Review
Shellasim avatar
By Shelley Simpson
from Swartz Creek, MI

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.

★★★★★ 1 Review

Ingredients For two-layered cherry chocolate cake

  • 1 pkg
    duncan hines devil's food cake mix
  • 2 c
    cool whip, thawed
  • 1/2 c
    well drained, maraschino cherries,chopped
  • 1 can
    chocolate frosting
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How To Make two-layered cherry chocolate cake

  • 1
    Heat oven to 350 degrees.
  • 2
    Grease and flour two 9-inch layer pans.
  • 3
    Prepare batter as directed on package. Divide batter evenly between pans.
  • 4
    Bake and cool as directed on package.
  • 5
    Fold cherries into Cool Whip. Spread between cake layers. Frost with frosting. STORE IN REFRIGERATOR.

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