Ingredients
- Chocolate Fudge Cake Mix (Such as Duncan Hines brand)
- Chocolate Fudge Cake Mix (Such as Duncan Hines brand)
- Chocolate Fudge Cake Mix (Such as Duncan Hines brand)
- 1 1 3/4 can Cherry Pie Filling (21 oz. can) – Only used 3/4 of can (the rest you will put on the top of the cake for decoration)
- 1 1 3/4 can Cherry Pie Filling (21 oz. can) – Only used 3/4 of can (the rest you will put on the top of the cake for decoration)
- 1 1 3/4 can Cherry Pie Filling (21 oz. can) – Only used 3/4 of can (the rest you will put on the top of the cake for decoration)
- 3 3 3 Eggs
- 3 3 3 Eggs
- 3 3 3 Eggs
Preparation
Step 1
Mix well with beater. Pour into 2 8-inch greased/floured pans. Bake in preheated 350 degree oven for 35 minutes. Check for doneness at 30 minutes as ovens vary in temperature.
Chocolate Buttercream Frosting:
1/2 cup (1 stick) butter (salted, or unsalted)
1/2 cup Crisco shortening
1/4 teaspoon salt (if using unsalted butter)
3 – 4 cups powdered sugar
1/2 Cup unsweeted cocoa powder
1/2 cup vegetable oil
In the bowl of an electric mixer, mix softened butter and Crisco together.
Add salt (if needed).
In a small bowl, mix the cocoa and oil together to create a paste. Add this to the butter & Crisco.
One cup at time, add 2-3 cups of powdered sugar, beating after each addition, until the consistency you want is reached.
If you want to pipe the frosting on cupcakes, the frosting should be nice and thick. Continue to beat another minute or so. The frosting should now be smooth and fluffy.