1 box of any chocolate cake mix (I do prefer Duncan Hines)
1 small instant chocolate pudding mix
2 cups milk
1 can cherry pie filling
8 oz. whipped topping, thawed, such as Cool Whip
(I usually use real whipped cream, which would be whipping 8 oz. of heavy whipping cream, adding 1 cup of powdered sugar as you whip. Whip until cream is stiff.
Bake cake mix as directed on box in a 9×13 pan. Cool and cut into 1” sqs.
Prepare pudding mix according to box, but use ½ cups milk instead of 2 cups.
In a trifle dish, line bottom of dish with the cubes of cake. Pour 1/3 can of cherries over cake. Pour 1/3 pudding over the cherries. Top with whipped cream. Repeat layers until dish is full or you have used up all the cake, pudding, cherries and cream.
Cover and chill until ready to serve. This is better if made the day before it is to be served.
If desired, grate chocolate curls over the top.
Chocolate Castles 