Prep Time: 15 min
Cook Time: 35 min
Ready Time: 120 min
Yield: 12 servings
Crisco® Original No-Stick Cooking Spray 1 package
Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix 1 cup water
Crisco® Pure Vegetable Oil 3 large eggs
Chocolate ice cream
Smucker's® Chocolate Fudge Topping Whipped cream
HEAT oven to 350°F. Coat 13x9-inch baking pan with no-stick cooking spray. Prepare cake mix according to package directions using the water, oil and eggs. Bake 31 to 35 minutes. Cool completely.
CUT cake into 3x1-inch pieces. Arrange in bowls. Add scoops of ice cream. Top with chocolate fudge topping, whipped cream, sprinkles and cherries.
CHEERY CHERRY CHOCOLATE CAKE
STIR 1 (10 oz.) jar of well-drained, chopped maraschino cherries into cake batter before baking.
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