2-INGREDIENT CHERRY CHOCOLATE CAKE

2-INGREDIENT CHERRY CHOCOLATE CAKE 1 package of chocolate cake mix Two 15-ounce cans of cherry pie filling Chocolate frosting (optional) Maraschino cherries (optional) Preheat oven to 350 degrees. Spray the inside of a 9”x13” baking pan or casserole dish with nonstick cooking spray. In a large bowl, combine both cans of cherry pie filling and the cake mix. Stir until well mixed. Pour the mixture into the greased baking pan. Spread it out until it is evenly distributed. Bake for 35 minutes. Remove it from the oven and let it cool on a baking rack for at least half an hour before cutting it. NOTES: You may use a 7” x 11” pan, but increase the baking time to 45 minutes because it’s deeper and takes longer to cook. Also place something beneath the pan in case the mixture overflows. You may serve the cake warm without any topping. Or top it with whipped cream or ice cream. If you frost the cake, it needs to be cooled to room temperature. It’s really good with chocolate frosting and maraschino cherries.