German Sweet Chocolate

3 tablespoons water
Two 3-ounce packages cream cheese, softened
2 cups confectioners sugar
1 tablespoon vanilla extract
3-1/2 cups Cool Whip
2 baked 9 inch chocolate cake layers, cooled and split into 4 layers
One 12-ounce container Cool Whip

Preheat oven to 350F. Bake chocolate cake mix according to directions on box. Allow to cool.

Cut each layer in half. (Pull fishing line tight through for a clean, even cut).

Stir chocolate with water over low heat until melted. Beat into cream cheese with mixer. Beat in sugar and vanilla. Blend 1/3 of cream cheese-chocolate mixture with 3-1/2 cups Cool Whip, reserve one cup for decorating. Fill layers and frost top and sides with remaining cream cheese-chocolate frosting. If desired, sprinkle with chopped candid cherries over frosting. Store cake in refrigerator. Cake freezes well.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana