Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fudgy Chocolate Cherry Layer Cake
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- #44047
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 can (21 ounce size) cherry pie filling
1 package (18 ounce size) Devil's Food cake mix
eggs, as directed on cake mix package
CHERRY FROSTING
1 can (21 ounce size) cherry pie filling
1/2 cup powdered sugar
12 ounces Cool Whip
directions
Heat oven to 350 degrees F. Grease and flour two 9" cake pans.
With electric mixer, blend cake mix, 1 can filling and eggs. Do not add water or oil to cake mix. Beat on medium speed for 2 minutes. Divide between two pans and bake for 25-35 minutes or until toothpick tests clean. Cool 10 minutes and remove from pans.
Cool completely.
To frost, mix all frosting ingredients together. Spread between layers, over top and sides of cake. Refrigerate.
added by
jovie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 29, 2005
For falling into the category of Chocolate Fudge Cake, this dessert isn't so sickeningly sweet you can't eat a huge piece in one sitting. The cherry frosting holds well to the cake and won't droop as long as it is refrigerated. The cake stayed moist even when left uncovered in the fridge overnight.