Chocolate Passion Cake

• 1 (18 1/4 ounce) package chocolate cake mix, made according to directions
• 1 1/3 cups water (per my cake box directions)
• 1/2 cup oil (per my cake box directions)
• 3 eggs (per my cake box directions)
• 2 (3 1/2 ounce) packages chocolate instant pudding
• 4 cups cold milk
• 1 cup confectioners' sugar
• 1 (21 ounce) can cherry pie filling
• 1 (8 ounce) container Cool Whip

1. Preheat oven to 350 degrees.
2. Grease and flour 13x9 inch pan.
3. Prepare cake mix as directed on box.
4. Using your brand's directions for amount of oil, water, and eggs.
5. Pour into prepared pan and bake as directed.
6. While still hot, poke holes down through cake with the large round end of a wooden spoon at approximately one inch intervals.
7. ONLY AFTER poking holes, combine pudding mix and confectioners sugar.
8. Gradually stir in milk, then beat at low speed for not more than one minute.
9. Do Not Over Beat.
10. QUICKLY before pudding thickens, pour into the holes in the cake.
11. If there is any left over, allow it to thicken slightly and spread over the top of cake.
12. Place dollops of Cherry pie filling over top of cake.
13. Top with Cool Whip.
14. Refrigerate for a few hours.
15. Cut into squares to serve.
16. ENJOY!

chocolate cake, water, oil, eggs, chocolate instant pudding, cold milk, sugar, cherry pie filling

Taken from www.food.com/recipe/chocolate-passion-cake-109325 (may not work)