1. Bake the Chocolate Cake

• Prepare the Devil’s Food Cake (or your choice of chocolate cake) according to the instructions on the box, using a 13×9-inch pan.
• Once baked, let the cake cool completely. Then, cut or break it into 1-inch cubes.

2. Prepare the Whipped Cream

• In a large bowl, pour in the heavy whipping cream, sugar, and vanilla extract.
• Using a mixer, beat the mixture until soft peaks form, creating a light, fluffy whipped cream.
• If you prefer the convenience of Cool Whip, you can substitute the whipped cream with 24 ounces of Cool Whip, which will also create a fluffy layer in the trifle.

3. Prepare the Chocolate Pudding

• In a separate bowl, follow the package instructions to make the chocolate pudding using whole milk.
• Once prepared, set the pudding aside to cool.

4. Assemble the Trifle

If making individual servings:

• Divide the cubed cake into 6-8 servings, depending on how many cups, jars, or dishes you’re using.
• For a large trifle dish:
  • Place half of the cubed cake in the bottom of the trifle dish.

5. Layer the Pudding, Cherries, and Whipped Cream

• Layer 1: Spread a layer of chocolate pudding over the cake, making sure to cover the edges and define the layer.
• Layer 2: Add a layer of cherry pie filling, spreading it evenly over the pudding.
• Layer 3: Spread a layer of whipped cream (or Cool Whip) over the cherries, again ensuring it reaches the edges for a smooth, even layer.

6. Repeat the Layers

• Continue layering with the remaining cake, pudding, cherries, and whipped cream. At least one more layer is recommended for a beautifully layered trifle.

7. Final Touches and Refrigeration

• After completing the layers, top the trifle with extra cherries and a garnish of chocolate shavings for a decorative finish.
• Refrigerate the trifle for at least 2 hours (or overnight, if possible) to allow the layers to set and the flavors to meld together.