German Wave Cake


1 (15-1/4-ounce) package vanilla cake mix
1/4 cup unsweetened cocoa powder
1 (15-ounce) can dark pitted cherries, drained well
2 (4-serving size) packages cook and serve vanilla pudding mix
3 cups milk
1 stick butter, softened
1 (16-ounce) can chocolate frosting


1.Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

2.Prepare batter according to package directions. Place half the batter in a medium bowl and add cocoa powder; mix well. Pour vanilla batter into baking dish, then slowly pour chocolate batter over vanilla batter, covering entire surface. Place cherries on top of batter and press down into batter.

3.Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Let cool.

4.Meanwhile, in a medium saucepan over medium heat, combine pudding mix and milk; bring to a boil and cook until thickened, whisking constantly. Pour pudding into a large bowl and cover with plastic wrap, making sure to press plastic wrap directly onto pudding to prevent a coating from forming on top of pudding. Set aside to cool.

5.In a medium bowl, beat butter until creamy. Add butter to cooled pudding and mix well. Spread pudding evenly over cake and refrigerate 30 minutes.

6.Place frosting in a medium microwave-safe bowl and microwave 20 to 25 seconds, or just until frosting is pourable. Pour frosting evenly over pudding and using a knife or fork, make a wave design. Refrigerate 2 hours, or until ready to serve.