Ingredients
1 package chocolate cake mix (regular size)3/4 teaspoon ground cinnamon2 cups cherry yogurt3 large eggs, room temperature1/4 cup whole milk1 teaspoon vanilla extract1 carton (12 ounces) frozen whipped topping, thawed, divided1 can (21 ounces) more-fruit cherry pie filling, divided
Preparation
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
In a large bowl, combine cake mix, cinnamon, yogurt, eggs, milk and vanilla. Beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans.
Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
Place 1 cake layer on a serving platter. Spread 1-3/4 cups whipped topping in a circle 1-1/2 in. wide around outer top edge of cake. Fill in center with 1 cup cherry pie filling. Top with remaining cake layer.
Remove and discard 1/3 cup thickened cherry sauce from pie filling. Using some of the cherries, outline a star shape on top of cake; fill in center with remaining pie filling. Spread or pipe 1-3/4 cups whipped topping around the star. If desired, pipe remaining whipped topping around bottom edge of cake. Refrigerate at least 1 hour before serving. Store in the refrigerator.
