Stole My Heart Chocolate Cake
1 (18.25 ounce) package devil's food cake mix
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 (21 ounce) can cherry pie filling
2 (1.3 ounce) envelopes whipped topping mix
1 Prepare chocolate cake according to directions, using a 9x13 inch baking pan.
2 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.
3 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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