Chocolate Cherry Cake
|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|
In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla.
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.