0.5 (6 ounce) jar maraschino cherries, quartered, juice drained and reserved
1 (12 ounce) bagchocolate chips
1cupheavy whipping cream
2tablespoons white sugar
0.5 teaspooncream of tartar
1 (12 ounce) cancherry pie filling
Instructions:
Preheat your oven to 350 degrees F (175 degrees C) and prepare three 9-inch round cake pans by greasing and flouring them.
In a large bowl, blend chocolate cake mix and instant pudding mix. Add eggs, water, and vegetable oil; mix thoroughly. Pour in 1/2 cup maraschino cherry juice and stir until smooth. Fold in cherry pieces and chocolate chips. Divide batter evenly between pans, filling halfway.
Bake cakes in the preheated oven for 26 to 32 minutes until a toothpick inserted in the centers comes out clean. Let cool for 10 minutes, then transfer to wire racks to cool completely for about 1 hour.
In a chilled glass or metal bowl, use an electric mixer on low speed to beat heavy cream until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
Layer the bottom cake with 1/4 of the whipped cream, then a thin layer of pie filling. Add the second cake layer and repeat with another 1/4 of the whipped cream and more pie filling. Finish with the third cake layer, remaining whipped cream, and the last of the pie filling.