For as long as I can remember my mom has been making this cake. It is a two layer chocolate cherry cake that is moist, cold, and dare I say it not too sweet. I’m not the biggest chocolate person yet I still ask my mom to make this chocolate cake for my birthday pretty much every year. This year with the travel ban to Iowa I decided to make my own cake and it was so simple. So if you are in the mood to whip something up try out this simple two layer chocolate cherry cake recipe!

Two Layer Chocolate Cherry Cake Ingredients:

CAKE:

1 package devil’s food cake mix

1 can cherry pie filling

Eggs(use amount indicated on cake box)

CHERRY CLOUD FROSTING:

1 can cherry pie filling

1/2 cup powdered sugar

1 large carton(16 oz.) thawed non-dairy topping

Instructions:

STEP 1: Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Side note, if you really want to get fancy divide the mix between three pans for three layers!

STEP 2: With electric mixer beat cake mix, 1 can cherry pie filling and eggs. Do not add oil or water to cake mix.

STEP 3: Blend on low speed and beat on medium speed for two minutes.

STEP 4: Divide between two pans and bake for 25-35 minutes or until a toothpick comes out clean. Cool completely.

STEP 5: To frost, stir all frosting ingredients until combined. Spread generously between layers, over top and sides of cake. Refrigerate for 24 hours before serving.

Serves 14.

p.s. If you liked this post check out: My Guacamole Recipe & May Recipe Roundup!