Chocolate & Cherry Pie Cake

Ingredients

• 1 pkg 18-19 oz chocolate fudge cake with pudding mix
• ¼ cup margarine or butter, softened
• 2 can 21 oz each cherry pie filling
• ½ cup chopped walnuts

Method

1. Cut the margarine into the dry cake mix until crumbly. Reserve 1 1/2 cups crumbly mixture; pat the remaining mixture lightly into a greased 13x9x2-inch oblong pan, building the crust up 1/2 inch on the sides.
2. Spread the pie filling over the crust in the pan to within 1/2 inch of the edges.
3. Combine the reserved crumbly mixture with the walnuts; sprinkle over the top of the cherry filling.
4. Bake at 350 degrees 45-50 minutes. Serve warm. Top with whipped cream or ice cream.

Notes

Very good. Serves 12-15. From the kitchen of Dorothy Dean.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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