This cake defined my childhood. I don't know if it's something that my mother made all the time when I was growing up or if it was one of those recipes that she discovered and then became a regular offering in our household.
All I know is that it's very good. Very, very good. So good, in fact, that when she made it and if there were ever any leftovers, I'd just cut myself a slice and walk around the kitchen eating it. Forks? Nope. Plate? Absolutely not necessary.
So when my mother-in-law asked me to bring a dessert for her recent Fourth of July gathering, I thought about bringing something fussy. There was this raspberry custard pie I was eyeing. But since my mother couldn't make it to said gathering and I was missing her (she, instead, was laid up with a broken ankle from some Countryfest revelry), I decided to do a nod to my childhood. And I made this super easy, "I can't believe I'm publishing this" cake.
I love you, mom. You're just awesome - even if you're kind of accident prone.
Mom's Chocolate Cherry Cake
1 box chocolate cake mix
1 can cherry pie filling
Preheat oven to 350 degrees. Mix all ingredients together. Pour into a greased 9 x 13 pan. Bake for 30-45 minutes until done. Cool. Top with Cool Whip or a dusting of powdered sugar. This cake will keep in a covered container for at least five days (if it lasts that long.)