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Chocolate Cherry Cake Recipe
|Chocolate cake mix||18 1⁄4 Ounce (1 Package)|
|Ground cinnamon||3⁄4 Teaspoon|
|Cherry yogurt||16 Ounce (2 Cartons, 8 Ounces Each)|
|Milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Frozen whipped topping||8 Ounce, thawed, divided (1 Carton)|
|Cherry pie filling/1 can||21 Ounce, divided|
Serving size: Complete recipe
Calories 4437 Calories from Fat 427
% Daily Value*
Total Fat 85 g131.2%
Saturated Fat 61.5 g307.7%
Trans Fat 0 g
Cholesterol 670.1 mg
Sodium 4054.7 mg168.9%
Total Carbohydrates 863 g287.6%
Dietary Fiber 28.8 g115.2%
Sugars 486.6 g
Protein 53 g106.4%
Vitamin A 40.4% Vitamin C 36%
Calcium 87.9% Iron 89.6%
*Based on a 2000 Calorie diet
Beat on low speed for 30 seconds; beat on medium until smooth, about 3 minutes.
Pour into two greased and floured 9-in.round baking pans.
Bake at 350° for 30-35 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pans 15 minutes before removing to a wire rack; cool completely.
Place one cake layer on a serving platter.
Spread about 1 cup whipped topping in a circle 1-1/2-in.wide around outer top edge of cake.
Spoon 1 cup of cherry pie filling in the center.
Top with second cake layer.
Spoon remaining pie filling into desired shape in the center.
Pipe or spread remaining whipped topping on top of cake and around bottom of cake.
Chill at least 1 hour before serving.
Store in the refrigerator.