Stole My Heart Chocolate Cake
1 (18.25 ounce) package devil’s food cake mix
2 (8 ounce) packages cream cheese
½ cup white sugar
1 (21 ounce) can cherry pie filling
3 ounce) envelopes whipped topping mix
Prepare chocolate cake according to directions, using a 9×13 inch baking pan.
While cake is baking: in a medium-size mixing bowl, mix cream cheese and sugar together until blended. In a separate bowl, mix the powdered whip topping according to directions until light and fluffy. Place the cream cheese mixture and whipped topping in the refrigerator.
When the cake has finished cooking and cooling, spread the cream cheese mixture over the cake. Next, pour the cherry pie filling over the cream cheese mixture. Frost carefully with the whipped topping and refrigerate until ready to serve.
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