Chocolate Cherry Cake Recipe

Chocolate Cherry Cake Recipe photo by Taste of Home

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Flo Burtnett of Gage, Oklahoma has a sweet treat to enhance your buffet—a lusciously verssatile layer cake. "I've changed the design on top to a heart for Valentine's, a pumpkin for autumn and a tree for Christmas," she reveals.—Flo Burtnett, Gage, Oklahoma

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Chocolate Cherry Cake Recipe

Prep: 45 min. Bake: 30 min. + cooling

Yield: 12 Servings

45 30 75

Ingredients

1 package chocolate cake mix (regular size)
3/4 teaspoon ground cinnamon
2 cups (16 ounces) cherry yogurt
3 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling, divided

Directions

In a large bowl, combine the cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Place one cake layer on a serving platter. Spread 1 cup whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Spoon 1 cup of cherry pie filling in the center. Top with second cake layer.
Spoon remaining pie filling into a star, maple leaf or other desired shape in the center. Pipe or spread remaining whipped topping on top of cake and around bottom of cake. Chill at least 1 hour before serving. Store in the refrigerator. Yield: 12 servings.

Originally published as Chocolate Cherry Cake in Country Woman July/August 1996, p29