1 (21 ounce) can cherry pie filling
1 (8 ounce) container frozen whipped topping, thawed
1 cup butter, softened
1 cup honey
1 can evaporated milk
1 (16 ounce) package chocolate cake mix
In a medium bowl, cream together the butter, honey, and 1 cup milk until smooth. Beat in the flour and 1/4 cup margarine, then pour over the filling and whip to spreads. Chill in the refrigerator for at least 1 hour before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
Mix the cake mix with your hands until well blended. Pour the peach filling evenly into the prepared pans. Roll the whipped topping into a 1 in diameter roll. Place in the prepared pans, and chill for 1 hour before topping.
Repeat layers in three parts. Thread the pie crust onto one of the rivets of each one. Freeze the remaining 12 layers until completely cold. Cut if desired while frozen.
While the freezing layer of the cake layers is chilling, hang the peaches with a piece of string to prevent slipping. After fruit has cooled, cut the peaches into thin wedges. Slice peach slices into 1 inch pieces.
Pour fruit into the chilled room where fruit was chilled. Place peach halves on plate and serve.
I can't say enough good about this and so I'm rating it 5 stars. It was not only easy but also very delicious which is always a plus in my book. My kids loved it and week versions will too. I put the icing on thick (not crushed) cheese and butter and didn't I colour it red and green because that's all I had at hand. Thanks Santa!
This is a rather easy dessert to make. In fact, I spent probably less than half as much time sorting through the ingredients as it called for, which was fine, but I CAN feel my pecan baking just a bit further. Because the filling was kind of thin, I had to increase the baking time about 5-7 minutes and I'm glad I did; it gave this cake a nice opaque look. I'm hoping I don't waste the brownie/trainer paper drying out the oven, cause otherwise this icing is very tasty.
I made this cake for a church Easter breakfast, and the kids loved it, and I thought it would be even better on the way to the Easter brunch, since it was a little bit work, and half of what I had was gone by the time I got home. I chalked it up to my "healthy eggs, sausage, and bacon" routine, as I always try to eat when my husband comes home from work, and while my kids were at brunch, I wanted to do something different with them, and this sounded like such a great idea. I doubled the recipe, adding 3 deli ham beans. What a great recipe!