Chocolate Covered Cherry Checkerboard Cake Be The First To Review By dub recipe Comments | 0 Favorites | 48 Print I made this for my dau7ghter-in-law’s birthday and everyone loved it! Must have checkerboard pan set. will post pictures in the gallery under the same name. Chocolate Covered Cherry Checkerboard Cake Ingredients 1 box chocolate cake mix1 box cherry cake mix1 can cherry pie filling6 eggs2/3 cup canola oil2 envelopes of butterfinger flavor hot chocolate mixIcing:1tsp vannilla2 tbs meringue powder2 sticks of real butter6 cups of powder sugar4 tbs coacoa1/2 cup milk1/4 c. chopped nuts (i used walnuts) Instructions Step 1: prepare cherry mix as recomened on package with the exception of adding 3 tbs of the sauce frome the pie filling. not the charries just the sauce. set aside. Step 2: prepare chocolate cake mix as recommended on package except add 2 envelopes of the butterfinger flavor hot chocolate mix. Step 3: very lightly flour your checker board cake pan set and load with the cake mixes as the instructions state on the set. Bake at 350 for 35 to 40 min. step 4: Stack cakes and let cool. I did not ice between cakes. Stacked hot to fuse them then cooled in freezer for 2 hrs. Step 5:icing:cream butter,vannilla,2 tbs milk,sugar: warm remaining milk (15 seconds in microwave) and mix coacoa.. slowly mix into the icing mix and beat till smooth Step 6: ice the sides (not top) of cake and apply nuts with a large star tip i roped the bottom and top edges making a well for the cherries. then i spooned the cherries into the well.. refridgerated to set and served.