2 boxes chocolate cake mix (I prefer Betty Crocker)
4 to 6 eggs
1 large box Jell-O Vanilla Instant Pudding
3 1/2 cups low fat or regular milk
2 cans cherry pie filling
1 tub (12 oz.) Cool Whip Whipped Topping
Baker's Semi-Sweet Chocolate Squares
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Let's Make It
Preheat oven to 350 degrees F. Spray baking pan with Pam cooking oil with flour for baking. In a large bowl, mix both boxes of chocolate cake mix and prepare according to package directions. Pour batter into casserole dish or you can use a ready to go aluminum deep dish with high rise plastic top, (like the pot roast size, slightly larger than the lasagna size in your grocery store). Bake for about 45 minutes or longer or until center springs back in the center of cake with a light touch.
While cake is baking, mix Jell-O Instant Pudding with an electrical mixer or a hand whisk with milk until it starts to thicken in a medium size bowl. Cool in refrigerator to thicken more. Empty both cans of cherry pie filling into a bowl and refrigerate to cool. When cake is done (important) cool completely on wire rack for about 10 minutes in pan.
Take two pieces of non stick aluminum foil large enough to cover cakes. Turn the whole cake over and if still hot let cool some more. Take a large knife and carefully cut down the center horizontally and with a large spatula or egg turner lift cake and place it on the other piece of aluminum foil. Carefully put one sheet of cake back into baking pan. Fill it with instant vanilla pudding, and then cherry pie filling. Carefully lay the other sheet of chocolate cake on top. Layer with Cool Whip for the icing and then shredded Baker's Chocolate Pieces on top of Cool Whip.