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Chocolate Cherry Cake I
October 30, 2011

I used the package chocolate cake mix ,3 eggs, some vanilla (1 tsp) and a 32 oz jar of cherry pie filling but I put in the mixture about 2/3rds of the jar (2 cans work also). That left a little over a cup of filling to use for topping with Cool Whip. USE A BUNDT PAN! It makes a nice presentation. I baked it (it's thick) for about 45 mins until a toothpick comes out clean. Let it rest for about 10 mins then flip onto a plate. Then, instead of the frosting I topped each slice with a dollop of the Cool Whip and a spoon of cherry filling on top of that. Keep refrigerated it even tastes better cold.

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