Two-Layered Cherry Chocolate Cake

Two-layered Cherry Chocolate Cake

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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.


★★★★★ 1 vote



  • 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

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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About Two-Layered Cherry Chocolate Cake

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

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