Craig's mother always made this cake – and this chocolate lover never turned it down! Here's the recipe so you can make it too.
Using a 13X9" pan, bake cake and let it cool. Follow the directions on the box for cook time. Let the cake cool. Mix confectioners' sugar and cool whip together. In a large trifle bowl or punch bowl, spread a layer of sugar and cool whip mixture in the bottom of the bowl. Crumble one third of cake and spread layer on top of mixture (lightly press down each layer to level out). Sprinkle pecans on top of this layer. Repeat all three layers until the bowl is full. When you reach the top of the bowl, decorate it with the Cool Whip mixture, pecans and cherries. Optional: You don't have to but, I put mine in the freezer for an hour or so to make it firm when you eat it.
Each year we serve up heartwarming stories from artists about their favorite holiday treats, and we give you the recipes to go with them! Browse through our entire yearly collection of sweet recipes here:
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2011 Recipes »
2010 Recipes »
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