| 1 | box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix |
| 1 | can (21 oz) cherry pie filling |
| 1 | egg |
| Frozen (thawed) whipped topping, if desired |
| 12 | maraschino cherries, if desired |
| 1. | Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. |
| 2. | In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups. |
| 3. | Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes. Serve each cake topped with dollop of whipped topping and a cherry. |
| Place paper baking cup in each of 18 regular-size muffin cups. Stir 2 tablespoons Gold Medal® all-purpose flour into dry muffin mix. |
|
| Black Forest is the area in Germany where chocolate cake and cherries were first combined in the classic Black Forest dessert. |
Nutrition Information:
250 ( 70); 8g ( 3g, 1g); 20mg; 220mg; 43g ( 0g, 32g); 3g 0%; 0%; 20%; 10% 1/2 ; 2 1/2 ; 0 ; 1 1/2 3