Easy Cherry-Chocolate Cake

Recipe from the kitchen of Brenda Reeves

Country Classics Battlefield 4-H Club

3 eggs

1 devil's food cake mix

1 can cherry pie filling

1/3 c. vegetable oil

1 chocolate instant pudding

Heat oven to 350 degrees.

Grease and flour a 9- by 13-inch pan.

Stir in cake mix, cherry pie filling, and oil until blended.

Pour into pan and bake 35 to 40 minutes. Cool completely.

Prepare pudding as directed on box and let stand for 5 minutes or until thickened. Spread evenly over cake.

Garnish with whipped cream, chopped nuts, and maraschino cherries.

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