This recipe is from Bake Shop in a Book.

HOSPITALITY CAKE

1 pkg. Cherry Cake Mix
2 pkgs. (8 ounces each) cream cheese
1 cup sugar
1/4 teaspoon nutmeg
2 Tablespoons milk
1 cup chopped dark sweet cherries, well drained
Whole fresh cherries or cherry halves, (if desired)

Preheat oven to 350 degrees F. Use two 8- or 9-inch round layer cake pans; mix, bake and cool cake as directed on package. Split one layer into 2 thin layers.

Soften cream cheese. Add sugar, nutmeg and milk; beat until smooth. Measure out 3/4 cup of the mixture and stir the chopped cherries into the 3/4 cup of cream cheese mixture.. Spread half of the cherry cream cheese mixture on top of one thin cake layer. Place the unsplit cake layer on top and spread with remaining cherry cream cheese mixture. Top with remaining thin cake layer.

Frost sides and top of cake with the reserved plain cream cheese mixture. Garnish top of cake with whole fresh cherries or cherry halves, if desired. Tore cake in refrigerator.

Makes 12 to 16 servings.