Chocolate Cherry Layer Cake

• 1 package chocolate cake mix (regular size)
• 3/4 teaspoon ground cinnamon
• 2 cups cherry yogurt
• 3 large eggs, room temperature
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 1 can (21 ounces) more-fruit cherry pie filling, divided

1. Preheat oven to 350u0b0. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
2. In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
3. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. Place 1 cake layer on a serving platter. Spread 1-3/4 cups whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Fill in center with 1 cup cherry pie filling. Top with remaining cake layer.
5. Remove and discard 1/3 cup thickened cherry sauce from pie filling. Using some of the cherries, outline a star shape on top of cake; fill in center with remaining pie filling. Spread or pipe 1-3/4 cups whipped topping around the star. If desired, pipe remaining whipped topping around bottom edge of cake. Refrigerate at least 1 hour before serving. Store in the refrigerator.

chocolate cake, ground cinnamon, cherry yogurt, eggs, milk, vanilla, frozen whipped topping, cherry pie filling

Taken from www.tasteofhome.com/recipes/chocolate-cherry-layer-cake/ (may not work)