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Dark Chocolate Cake Recipe
1 BOX BETTY CROCKER DARK CHOCOLATE CAKE MIX
1 LARGE PKG.INSTANT VANILLA PUDDING
1 12 OZ CAN EVAPORATED MILK
2 PKG CREAM CHEESE
1 TSP VANILLA EXTRACT
1 LARGE CONTAINER FROZEN WHIPPED TOPPING
2 CANS CHERRY PIE FILLING
BAKE CAKE ACCORDING TO DIRECTIONS IN A LARGE 15 X 10 BAKEING DISH.
COOL CAKE COMPLETELY.
USING A BREAD KNIFE SLICE OF A THIN LAYER & REMOVE FROM THE TOP OF THE CAKE.
REFRIGERATE CAKE ABOUT 1 HOUR.
PLACE SOFTENED CREAM CHEESE IN LARGE MIXING BOWL
SLOWLY ADD 12 OZ. OF EVAPORATED MILK WHILE BEATING WITH MIXER UNTIL SMOOTH AND CREAMY.
BEAT IN 1 TSP VANILA EXTRACT
ADD 1 LARGE PKG. VANILLA INSTANT PUDDING
BEAT UNTIL MIXED WELL
SPOON IN COOL WHIP AND FOLD UNTIL EVENLY DISTRIBUTED
POUR CONTENTS OVER CHOCHOLATE CAKE AND SPREAD OUT EVENLY.
CHILL ABOUT 15 MINUTES
SPREAD OUT BOTH CANS OF CHERRY PIE FILLING OVER THE TOP
COVER AND REFRIGERATE 2 HOURS BEFORE SERVING
CHOCOLATE CAKE
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