Easy Chocolate Cherry Torte
Additional ingredients to prepare cake mix per package instructions
1 (21 oz.) can cherry pie filling
1 (8 oz.) container frozen whipped topping, thawed
HEAT oven to 350°F. Prepare cake mix according to package directions using water, oil and eggs. Divide evenly into 3 prepared (9-inch) round cake pans. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove to wire rack to cool completely.
REMOVE 20 cherries from pie filling; reserve for garnish.
PLACE 1 cake layer on serving plate. Top with 1 cup whipped topping. Spoon half of remaining pie filling over whipped topping. Repeat all layers. Top with remaining cake layer. Top with remaining whipped topping. Arrange reserved cherries around top edge of cake to create a border. Garnish as desired. Chill until ready to serve.
Serving Size (1 of 16 slices), Calories 260 (Calories from Fat 110), Total Fat 12g (Saturated Fat 5g, Trans Fat g), Cholesterol 40mg, Sodium 230mg, Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 15g), Protein 3g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.