1 box chocolate cake mix
1/2 c. Sweet Butter Olive Oil
1/4 c. Chocolate or Cherry Balsamic
3/4 c. water
1 box instant chocolate pudding
2 c. cold milk
1 - 8 oz. jar Amarena Cherries
1 - 21 oz. can cherry pie filling
2 c. heavy cream, whipped
2 c. fresh cherries, pitted
2 Tbsp. grated dark chocolate
4 - 6 sprigs of fresh mint
Preheat oven to 350F. and lightly spritz a rectangular cake pan with cooking spray. Place the cake mix, olive oil, balsamic, water and eggs in a large bowl and whisk until smooth and combined. Transfer the batter to the prepared pan and place it in the oven. Bake for 30 - 35 minute or until the cake is done (insert a toothpick in the center. If the toothpick comes out clean the cake is done). Remove from the oven and set aside to cool at room temperature on a wire rack.
While the cake is cooling, place the chocolate pudding mix and cold milk in a large bowl and whisk to combine. Set aside to set, about 5 minutes. Refrigerate until ready to use.
Once the cake has cooled, cut it into bite sized pieces and place half of the pieces in the bottom of a trifle dish. Spoon half of the cherry mixture over the cake, spreading it evenly over the cake layer. Top the cherry layer with half of the pudding and spread evenly over the cherries, followed by a thick layer of whipped cream. Repeat each layer again finishing with the whipped cream.
Decorate the final whipped cream with fresh cherries, grated chocolate and fresh mint before serving.