Chocolate Cherry Delight Cake

Name: Chocolate Cherry Delight Cake
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 cake, 12 serving(s)
Ingredients: 1 cup sugar; 1 cup all-purpose flour; 1/3 cup cocoa, hershey's; 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1 dash salt; 1/2 cup milk; 2 eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; 1 (8 ounce) container frozen non-dairy topping, thawed; 1 (20 ounce) can cherry pie filling, chilled

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Recipe by Kristy Lee 7

Courtesy of the Hershey Kitchens

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READY IN: 28mins

SERVES: 12

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

1

cup sugar
1

cup all-purpose flour
¹⁄₃

cup cocoa, hershey's
³⁄₄

teaspoon baking soda
³⁄₄

teaspoon baking powder
1

dash salt
¹⁄₂

cup milk
2

eggs
¹⁄₄

cup vegetable oil
1

teaspoon vanilla extract
¹⁄₂

cup boiling water
1

(8 ounce) container frozen non-dairy topping, thawed
1

(20 ounce) can cherry pie filling, chilled

DIRECTIONS

Heat oven to 350°F Line bottom of two 9-inch round pans with wax paper.
Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, eggs, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans.
Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely.
To assemble dessert, place one cake layer on serving plate. Spread with half of whipped topping; top with half of pie filling. Top with second cake layer. Spread with remaining topping and pie filling. Refrigerate at least one hour.

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