- 1 box Dark Chocolate or Chocolate Fudge cake mix
- Eggs (as called for on cake mix box)
- Oil (as called for on cake mix box)
- 1/4 cup water
- 1 20-ounce can cherry pie filling
- 1 12-ounce tub of Cool Whip
- Assorted Decorations / Frostings
Preheat oven according to cake mix directions. Grease two round pans as directed. Spoon as much non-cherry “goop” out of the cherry pie filling can as possible into a measuring cup – likely about 3/4 to 1 cup. Refrigerate the remaining cherries. Prepare cake according to mix directions, except use only 1/4 cup water, and add all the “goop.” Bake as directed, but the cake will likely be done at least a few minutes early. Do not overbake. Cool on wire racks.
Place one cake on cake pedestal. Spread cherries on top out to about 1″ from the edge. Reserve a few cherries for garnish if desired. Place other cake on top. Frost with Cool Whip. Refrigerate for an hour. Decorate cake as desired with frosting, remaining cherries, candy, etc. For best results, refrigerate overnight before serving.