Ingredients

• Devil's food cake mix
• Nondairy whip topping
• Maraschino cherries
• 2 ½ inch circle cookie cutter
• Pillsbury baking spray with flour
• Pyrex 9×13 baking dish
• Wilton piping bag
• Decorating tip of your choice
• Wilton shimmer dust
• White chocolate bar

Directions

1. Mix cake according to box (add vanilla extract and an extra egg)
2. Spray Pyrex with the Pillsbury Baking Spray
3. Fill your baking pan a little less than half way
4. Bake according to box instructions

While cake is baking:

5. Drain and rinse maraschino cherries with water.
6. Mix whip topping according to directions
7. Make your chocolate shavings using a potato peeler or a knife
8. Once your cake is done, let it cool
9. Cut the cooled cake into circles
10. Place circles on a cooling rack
11. You should be able to cut out 6 circles from one 9×13 pan. If you only have one pan repeat process until all of your mix is used. To assemble your mini cakes I suggest using coffee c saucers (they are the perfect size).You can also use small doilies and place them all on a large platter. Some of your cakes may be different thicknesses. Fix this by carefully cutting your cake pieces with a knife.
12. Place your cake circle on your plate
13. Fill the top of the cake with your non-dairy whip topping
14. Pull several maraschino cherries in half and place them on the whip topping
15. Put a small amount on whip topping on top of your cherries
16. Place another cake circle on top (repeat the steps)
17. You can make them 2 or 3 layers tall
18. Once you place your final cake circle, pipe a bit more whip topping and garnish with a maraschino cherry