..:CHERRY CHOCOLATE CAKE:..

1 box of chocolate cake mix (Any will work)
1 small package of cherry gelatin mix
1/4 teaspoon of espresso powder
1/2 cup of vegetable oil
1 cup of hot water
1 tablespoon of vanilla extract
4 eggs

2 cups of powdered sugar
1/2 cup of cherry juice

- 1 container of extra creamy Cool Whip

- Preheat the oven to the degree that the instructions on the box for the cake mix reccommends.

- With an electric or stand-in mixer, mix all the ingredients needed for the cake in a large bowl for 4 minutes (a timer will help with this process!) Then pour into cake pan. (I used an 9 x 13 pan for this cake) Greasing the pan before pouring in the batter is recommended.

- Bake the cake for the recommended amount of time on the box. Adjust as needed.

- As the cake is baking, now would be a good time to start making the glaze. Mix the 2 cups of powdered sugar and 1/2 cup of cherry juice together in a medium bowl until combined. The color of the glaze will be uniform.

- After baking is complete, remove the cake from the oven BUT DO NOT let the cake cool. It needs to be warm for the glaze to soak into the cake.

- Poke the cake thoroughly with a fork, then pour the glaze over the cake. You may need to move or shake the pan to make it coat all of the cake.

- Let the cake absorb the cherry glaze and then let it cool off completely, then top it with Cool Whip. If the cake is still warm while being topped with Cool Whip, it will melt the Cool Whip.

- Store in the fridge and enjoy!