I make a Black Forest cake the easy way: Dump everything into a dish and let the magic happen. Give it a cherry topping by reserving two tablespoons of juice from the canned cherries and stir into whipped cream. – ilovelucy5161
Loved this recipe! My neighbor gave me a great tip. Instead of cutting the cakes with a knife, use a piece of regular sewing string and wrap it around the center of the cake, pull it through and viola! You’ve cut your cake with no crumbs! – Arcticwoman
Fabulous. The best black forest cake recipe I’ve tried, and I’ve tried a lot. The cake baked up beautifully, the cherries were perfect, and the whole thing just came together wonderfully. The only change I made (and I heartily recommend it)is that I made a syrup out of 1/2 cup reserved cherry juice, 1/2 cup sugar, and 1/4 cup Kirsch (cherry liqueur – added after the juice/sugar simmered for a bit and then cooled). I drizzled this syrup over the cake sections before I spread the cherries and whipped cream on. It added moisture and tied everything together. Yum! – SAVSMOM
This cake is absolutely delicious! I took the advice of making the cherry filling before making the cake part, and it had plenty time to cool down. I followed the recipe as is, and was very happy with the results – as was everyone else who ate it! I would suggest that if possible, try making this cake 1 day before you plan on serving it – there’s no comparison on how much better it tastes. At minimum, try to make it the morning of the day you want to serve it. Great!!
INGREDIENTS
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries, undrained
1 box chocolate cake mix …
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