Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) chocolate cake mix

  2. 3/4 teaspoon ground cinnamon

  3. 2 cups (16 ounces) cherry yogurt

  4. 3 eggs

  5. 1/4 cup milk

  6. 1 teaspoon vanilla extract

  7. 1 carton (8 ounces) frozen whipped topping, thawed, divided

  8. 1 can (21 ounces) cherry pie filling, divided

Instructions Jump to Ingredients ↑

  1. Chocolate Cherry Cake Recipe photo by Taste of Home In a large bowl, combine the cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely.

  3. Place one cake layer on a serving platter. Spread 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.

  4. Spoon remaining pie filling into a star, maple leaf or other 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. Yield: 12 servings.


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