Double Cherry Chocolate Fudge Cake

Double Cherry Chocolate Fudge Cake Ingredients

1 Box Chocolate Fudge Cake	1 c Water
1 pk (3-oz) cherry gelatin	3 Eggs
2 tb Salad oil	1/4 c Drained; finely chopped

Instructions for Double Cherry Chocolate Fudge Cake

Sinfully delicious! (This is an old Pillsbury recipe, probably at least 40 years old) In large mixer bowl, mix the cake mix, the dry gelatin, the salad oil and 1/2 cup of water, beat at slow speed 1 minute, then at med. speed 2 minutes. Add eggs, one at a time, beating 1 min. after each addition, and with the third egg, add the cherries and the remaining 1/2 cup of water. Beat at med. speed 1 minute. Pour into two 9-inch round cake pans, greased and floured on bottoms only. Bake at 350 degrees for 40 to 45 minutes. Cool. Fill and frost with Cherry Fudge Frosting. Cherry Fudge Frosting Prepare one box of Fudge Frosting mix as directed, substituting maraschino cherry juice for the water. Stir in 3 T. of chopped drained cherries and 1/2 c. chopped nuts. Frost and fill the Cherry Chocolate cake. Phyllis Hall - Central Coast of California Posted to Bakery-Shoppe Digest V1 #441 by "Phyllis J. Hall" on Dec 06, 1997

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chocolate

Eggs

for flavor and categorization

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