A chocolate sheet cake is cut into 3 pieces, then layered and frosted with whipped topping and crowned with cherry pie filling for an impressive dessert.
What You Need
Original recipe yields 12 servings
2/3 cup butter or margarine, softened
1-1/3 cups sugar
3 egg s
3 oz. BAKER'S Unsweetened Chocolate, melted
1 tsp. vanilla
1-1/2 cups flour
1 Tbsp. CALUMET Baking Powder
1 tsp. salt
1 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 can (21 oz.) cherry pie filling
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Let's Make It
Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, chocolate and vanilla; beat until well blended. Add combined flour, baking powder and salt alternately with milk, mixing well after each addition. Pour into greased wax paper-lined 15x10x1-inch baking pan.
Bake 25 min. or until toothpick inserted in center comes out clean. Run knife or metal spatula around pan to loosen sides; invert onto wire rack. Carefully remove wax paper; cool completely. Cut cake crosswise into 3 (10x5-inch) rectangles.
Frost 2 of the cake layers with half of the whipped topping; stack on serving plate. Top with remaining cake layer. Spread top of cake with pie filling. Frost sides of cake with remaining whipped topping. Store in refrigerator.
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.