Red Cherry Fudge Black Forest Cake
1 box super moist chocolate fudge cake mix
1 2/3 cups chocolate milk
1/2 cup vegetable oil
3 large eggs
3 tablespoons unsweetened cocoa powder
3/4 cup cherry pie filling
1 container Frozen whipped topping thawed, 12 ounces
1 bar high-quality bittersweet chocolate 9 to 10 ounces
Maraschino cherries for decoration
Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.
In a large bowl, whisk together cake mix, chocolate milk, oil, eggs, and cocoa until smooth. Divide batter evenly between cake pans. Bake for 20 to 24 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 15 minutes. Remove from pans and cool completely on wire racks.
Place one layer on cake plate. Spread with cherry pie filling. Top with second layer and spread whipped topping over top and sides of cake.
Choose a heatproof bowl that will sit over (but not in) a saucepan of simmering water. Place chocolate bar in bowl until slightly softened. Using a vegetable peeler, peel side of chocolate bar, forming about 15 curls. Using a cheese grater, grate remaining chocolate bar, forming shavings.
Gently press chocolate shavings onto sides of cake, forming a border halfway up cake. Top cake with chocolate curls and cherries. Store in refrigerator.