1 Chocolate cake mix of your choice
1 12 ounce tub of cool whip
1 can cherry pie filling
Prepare the chocolate cake according to the directions on the box.
For a 2 layer round cake, fold half of the cherry pie filling with 1 cup of the cool whip and spread between the 2 layers. To the rest of the cool whip fold in ¾ cup of powder sugar.
Use this mixture to ice the cake
For a 9x13 cake. Spread the whole can of cherry pie filling over the cake, then add 1 cup of powder sugar to the tub of cool whip and fold in. Spread it over the top of the cake.
In both instances keep the cake refrigerated.
Enjoy,
Betty