I came up with this recipe for my Mother-in-law’s birthday. She wanted a chocolate cake along with cherries. I used a chocolate cake mix, chocolate pudding along with cherry pie filling and whipping cream to create this incredible dessert. Yes it is Heavenly!
1 box of chocolate cake mix with pudding in the mix, prepared in two 8 or 9 inch round cake pans
1 (3.9 ounce) box instant chocolate pudding prepared by following instructions on box
1 (20 ounce) can cherry pie filling
1 pint heavy whipping cream, chilled
½ cup powdered sugar
½ teaspoon vanilla extract
Optional Garnish: chocolate shavings
Follow directions on cake box to bake 2 (8 to 9 inch) round cakes. Set prepared cakes aside to cool completely.
Follow directions on instant chocolate pudding, prepare and set aside.
Place large mixing bowl and beaters in freezer for 30 minutes to chill before whipping the cream. Add cream to chilled bowl and beat with electric mixer on high until soft peaks form. Add powdered sugar and vanilla. Beat until cream hold peaks.
Using a bread knife cut cakes in half making 4 layers instead of 2.
On bottom of cake plate, spread 1 heaping tablespoon of pudding and cherry pie filling. Now place first layer on top of pudding/cherry mixture.
Next spread ½ of pudding on top of first cake layer along with ½ of cherry pie filling.. Second layer spread with whipped cream. Third layer spread with remaining pudding and cherry pie filling. Place top layer on cake and cover entire cake with whipped cream.
Optional: Garnish with chocolate shavings.
Keep in refrigerator until ready to serve.
Bless the Lord all my soul and all that is within me bless His holy name!
This is the BEST Cream Cheese Pound Cake I have ever tasted! For real. Very, very moist and what makes it even more yummy is the sugar glaze that you pour over the cake right out of the oven. It soaks into the cake and makes it extra moist.
In large bowl, beat butter, cream cheese together until creamy. Add sugar. Beat until well blended. Add eggs. Beat just until yellow disappears. Add Vanilla mix well. Add flour to butter mixture, beating at low speed until blended.
Pour into prepared bundt pan.
Bake for 1hour and 45 minutes or until wooded tooth pick comes out clean in center of cake.
To make glaze, in a medium bowl combine powdered sugar, vanilla and milk together. Stir until smooth.
Once cake is done. While still in bundt pan, poke small holes in top of cake and pour the glaze over the top. Let cool for 20 minutes then remove cake onto cake plate.
Cooking tip: To make cake extra moist place 2 to 3 cups of water in oven while cooking cake…