Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
1 (21 ounce) can cherry pie filling, drained
1/4 cup kirsch (cherry brandy)
1 (8 ounce) container COOL WHIP Extra Creamy Whipped Topping, thawed, divided
1 (1 ounce) square BAKER’S Semi-Sweet Baking Chocolate, coarsely grated
Directions
Heat oven to 350 degrees F.
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Mix cherry pie filling and kirsch. Reserve 1/2 cup each of the cherry mixture and COOL WHIP for garnish; spoon remaining cherry mixture onto 1 cake layer on plate. Cover with 1 cup of the remaining COOL WHIP and second cake layer.
Spread 1-1/2 cups of the remaining COOL WHIP onto top and side of cake. Top with dollops of the remaining COOL WHIP. Garnish with reserved cherry mixture and grated chocolate. Keep refrigerated.
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