Heat oven to 350°. Grease and flour 2 (9-inch) layer pans. Prepare batter as directed on package. Divide batter evenly between pans. Bake and cool as directed on package. Fold cherries into Cool Whip. Spread between cake layers. Frost with frosting. Store in refrigerator.
This Cherry Chocolate Cake recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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