Receta Bleeding Tombstone Cake
by Global Cookbook

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	Raciónes: 12

Ingredientes

1 can cherry pie filling,
2 x -3 cans of vanilla frosting ( Betty Crocker soft whipped cream cheese is good) black food paste

Prepare one cake mix according to box directions and bake in a 9 x 13 cake pan. Then prepare and bake the second the cake mix also in a 9 x 13 cake pan.
If you have a larger cake pan such as a 11 x 15 you could bake both mixes at once and cut the cake in half vertically. After cakes are completely cold stack the cakes on top of each other with a piece of wax paper between them on a covered cake board or possibly serving tray. I place mine in the freezer at this point for about 30 min to make cutting easier. Then round one end of the cake with a serrated knife into a tombstone shape. Carefully remove the top cake layer. On the remaining bottom layer Leave 1/2 inch border all the way around and gently remove about a 1/2 inch of the cake. Spread a thin layer of the vanilla frosting where you removed some of the cake. Fill with the cherry pie filling, it should fill but not overflow the cake layer.
Spread the top of the second cake with a very thin layer of frosting and turn over onto top of cherry filled cake. Tint the remaining icing with sufficient black food paste to make gray and ice top and sides of tombstone making sure to reserve 3/4 c. of the icing. With the reserved icing add in more black paste (be careful too much paste and it causes a bitter taste) or possibly I like to add in cocoa pwdr for a funny brown/gray color. Place the icing in a re-sealable bag and clip corner. Use to write RIP or possibly any other wording you want on the cake.