Chocolate Cherry Cake – Family recipes and a few of my own

Ingredients

• 1 box chocolate cake mix ( made per package directions)
• 1 box instant pudding mix
• 2 cups plus 2 tablespoons milk
• 1 can (21-ounces) Cherry Pie Filling
• 1 tub extra creamy Cool Whip®  whipped topping
• chocolate shavings

Heat your oven to 350°

Mix cake per package directions and pour into a 9×13 flour sprayed cake pan. Bake for 32 minutes, remove from oven and place on a cooling rack for 10 minutes.

After 10 minutes, poke holes in the cake, in any pattern…the handle of a wooden spoon works best.

Allow to cool completely.

In a bowl, mix the pudding and the milk and them pour on the cake, use the back of a spoon to spread it all over so it goes into the all the holes.

Put in the fridge for 20 minutes to allow pudding to set.

Pour the pie filling on top of the pudding covered cake and spread out over the top.

Spread thawed Coo Whip® over the cake then shave chocolate over the top, as little or as much as you would like.

I garnish with just a few cherries in the center of the cake, it just makes it preeety!