Ingredients:
Chocolate devil’s food cake mix (16.5 ounces)
15-ounce can dark sweet cherries
1/3 cup vegetable oil
3 eggs
Confectioner’s or powdered sugar

Directions:
Preheat oven to 350 degrees. Grease pan (13”x9”x2” or bundt pan) with margarine, butter or nonstick cooking spray and lightly dust with flour. Drain the liquid from the can of cherries into a liquid measuring cup. Take the cherries out of the can and cut into halves on a cutting board. Top off the cherry liquid in the measuring cup with water until you have 1 cup of liquid. Empty the dry mix, cherry liquid/water, oil and eggs into a large mixing bowl. Beat at high speed for three minutes until the batter is thick and smooth. Use a spatula to gently fold the cherry halves into the batter. Bake for 30-35 minutes, testing with a toothpick to make sure cake is cooked thoroughly. When the cake is ready, the toothpick should come out clean, with no batter sticking to it. Cool in the cake pan for 10-15 minutes before removing. Sprinkle confectioner’s sugar on top when the cake is fully cooled.