1 pkg. chocolate cake mix
1/4 c. rum or brandy (optional)
3 oz. pkg. chocolate pudding (instant okay)
1 can cherry pie filling
Whipped cream or 1 (8 oz.) carton frozen whipped topping (thawed)

Bake cake as package directs. Cool and cut in cubes. I usually use half of a 9x13 pan-size cake for about 10 people. For bigger groups I use the entire cake with an additional package of pudding and an additional can of pie filling.

Arrange 1/2 of cake cubes in glass bowl, compote or large brandy snifter. Sprinkle with 1/2 rum or brandy. Layer in 1/2 of pudding, then 1/2 of pie filling. Repeat layering with remaining cake, rum or brandy, pudding, and pie filling. Top with layer of whipped cream. Chill 3 hours or more.