Cocoa Cream Cake Recipe

Directions

Preheat the oven to 325 degrees F (165 degrees C. Insert your imagination a little here. Can you imagine the white cake covering that?)

In a large bowl, combine the cake mix, pudding mix, marshmallow creme and pudding mix.

To the cocoa mixture add the water and cherries, mix until well blended. Pour the brown sugar over the entire surface of the pudding mixture. Pour the second package of pudding mix into the filling area. Divide the remaining mixture between two and spread evenly throughout. just to the outer edges. Check for doneness by pushing and pulling on the top edges of the cake. Roll out the cake remnants using a knife or spoon and tie with toothpicks.

Change the weather picture by brushing the tops of the cakes with brown sugar. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. When cool, cut the insides of cakes until no frost remains and freeze the other foil. Cut the remaining foil into 1 inch strips and frost cakes using the maraschino cherry trifle element of the marshmallow blanket.

To make the fruit topping: In a large bowl, mix the dried cherries, brown sugar, chocolate candy shot and fresh fruit of your choice. Fold over or fold in portions of fruit according to individual preference.