| CHOCOLATE-CHERRY CAKE |
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12-16 servings2 baked Crisco Chocolate Cake layers (9-inch rounds) 1 package (4-1/4 or 4-1/2 ounces) instant chocolate pudding mix 2 envelopes dessert topping mix 1-1/4 cups cold milk 1 can (21 ounces) cherry pie filling Cool baked cake layers. In small bowl, combine the pudding mix, topping mixes, and milk; beat with electric mixer at medium speed till stiff, about 2 to 3 minutes. Place one cake layer, flat side down, on serving plate. Using about 1 cup of the pudding mixture, make a ring 1/2 inch high and about 1 inch wide on top of one cake layer. Reserve about 3/4 cup of the cherry pie filling; fill center of pudding ring with remaining pie filling. Place second cake layer, flat side down, atop cherry filling. Spoon reserved cherry pie filling in center of top layer and spread remaining pudding mixture up to circle of cherries and over sides of cake. Chill at least 1 hour. |
