3 eggs or 3/4 c. frozen (thawed) cholesterol-free egg product
1 pkg. Betty Crocker SuperMoist devil's food cake mix
1 can (21 oz.) cherry pie filling or lite cherry pie filling
1/3 c. vegetable oil
1 pkg. (4 oz.) chocolate instant pudding and pie filling or 1 pkg. (1.3 oz.) chocolate sugar-free instant pudding and pie filling

Heat oven to 350 degrees. Grease and flour rectangular pan, 13 x 9 x 2 inches. Beat eggs in large bowl. Stir in cake mix (dry), cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. (Surface of cake will be bumpy.) Cool completely. Prepare pudding and pie filling as directed on package for pie. Let stand about 5 minutes or until thickened. Spread evenly over cake. Garnish with sweetened whipped cream, chopped nuts and maraschino cherries if desired. Store cake covered in refrigerator.