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1
Prepare one cake mix according to box directions and bake in a 9 x 13 cake pan.
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2
Then prepare and bake the second the cake mix also in a 9 x 13 cake pan.
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3
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.
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4
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.
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5
I place mine in the freezer at this point for about 30 min to make cutting easier.
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6
Then round one end of the cake with a serrated knife into a tombstone shape.
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7
Carefully remove the top cake layer.
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8
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.
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9
Spread a thin layer of the vanilla frosting where you removed some of the cake.
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10
Fill with the cherry pie filling, it should fill but not overflow the cake layer.
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11
Spread the top of the second cake with a very thin layer of frosting and turn over onto top of cherry filled cake.
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12
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.
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13
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.
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14
Place the icing in a re-sealable bag and clip corner.
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15
Use to write RIP or possibly any other wording you want on the cake.
