1 1/2cups plus 2 tablespoons hot fudge topping, divided
2cupsWhipped topping, or sweetened whipped cream, divided
1can cherry pie filling, divided, 20 or 21 oz.
Mix dry cake mix ingredients with cocoa. Prepare cake mix according to package directions. Bake in a 10-inch tube pan in a preheated 350 F oven as directed on package. Let cool as package directs.
When cake has cooled completely, carefully remove from pan. Cut horizontally in half. Place bottom half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. (Do not heat fudge topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling.
Place top half of cake over cherries, cut side down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and cherry pie filling. If you have extra pie filling, put it in the center of cake. Refrigerate 1 hour. Just before serving, warm remaining 2 tablespoons fudge topping and drizzle over top of cake.
For more recipes and other information about tart cherries, visit www.usacherries.com.