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1 box dark chocolate cake mix
1 can cherry pie filling
ΒΌ c. water
2 tsp. cornstarch
1 {16oz} carton whipped dairy cream
1 {7oz} jar marshmallow cream
Bake cake according to directions on the box in a 9x13x2 inch pan. Slice in half length wise to make 2 layers. In saucepan, simmer pie filling, water and cornstarch until thick. Cool completely. Mix whipped topping and marshmallow cream together thoroughly.
To assemble: Spread bottom layer with 1/3 of whipped topping mixture, then cherry pie filling, then 1/3 more whipped topping. Set top layer on and use last 1/3 of whipped topping mixture on top. KEEP REFRIGERATED!
If desired, curls of semi-sweet chocolate or shaved chocolate can be used to garnish the top.
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