About a year and a half ago, my family went to the town of Triberg where Black Forest Cake is really popular. I was so excited to get some and share it with the family. At the time, I didn’t know it was made with liquor. One bite and we were quite surprised. The kids were so disappointed that they couldn’t eat it, and it jogged a memory I had of eating a really yummy chocolate and cherry cake when I was living in California and serving as a missionary for The Church of Jesus Christ of Latter-Day Saints.
A family had us over for dinner and served a chocolate cake with cherries in it and topped with Cool Whip. I remember being so surprised at how good it was and asked the wife how she had made it. She told me how simple it was, and I logged it away in my super weird memory that can remember anything about food, but nothing about things that are actually relevant to history or things that matter in the world. I made the cake a few times shortly after my mission–eek, almost 20 years ago–but kind of forgot about it until the Black Forest Cake experience jogged my memory. Now it’s a regular dessert at our house. It’s about time I get it on the blog.
I hope your family enjoys this fun and unique cake as much as we do! I can’t wait to hear how you like it!
More Easy Cake Recipes
- Cinnamon Roll Poke Cake
- Pumpkin Coffee Cake
- Oreo Poke Cake
- Easy Peach Cobbler Dump Cake
- Andes Mint Chocolate Bundt Cake
- World’s Easiest Hot Fudge Cake
step-by-step photos for how to make easy black forest cake
Tips on how to make Easy Black Forest Cake
- I prefer the flavor of a chocolate fudge cake mix over German chocolate or devil’s food cake mixes.
- If you want, you can save a few cherries to put on top of the finished cake, but it’s not necessary.
- To speed up the process of completely cooling the cake, put the cake in the refrigerator.
- You can spread the Cool Whip evenly over the entire cake or put a dollop of Cool Whip on each piece as you serve it, topping each piece with chocolate shavings and a saved cherry.
- Store the leftover cake covered or in an airtight container in the refrigerator.
BAKER’S tools:
Delicious Cakes with Berries
- 1 chocolate cake mix (I prefer chocolate fudge.)
- **(Make the cake mix according to the package instructions using oil, eggs, and water)
- 1 (21 ounce) can of cherry pie filling
- 1 (8 ounce) tub of Cool Whip
- ¼ cup milk chocolate chips or candy bar pieces
- Preheat oven to 350 degrees.
- Prepare a 9x13 pan by spraying it with cooking spray and setting it aside.
- Make the cake mix according to the package directions and pour it into the prepared pan.
- Using a spoon, drop cherries evenly into the cake batter one at a time. (See step-by-step pictures.)
- **If you want, you can save a few cherries to put on top of the finished cake, but it's not necessary.
- Bake the cake according to the cake mix directions, approx: 30-35 minutes. Insert a toothpick into the center of the cake to check doneness. The toothpick should come out clean when the cake is done.
- Remove from the oven and let the cake cool completely. You can speed this up by putting the cake in the fridge if desired.
- When the cake is cooled completely, spread Cool Whip evenly over the cake and then use a cheese grater or zester to grate chocolate shavings over the cake.
- Another option is to leave the cake unfrosted and put a dollop of Cool Whip on each piece as you serve it, and then top each piece with chocolate shavings and a saved cherry, if desired.
- The cake tastes great either way!
- Enjoy!
Simple Dinner Recipes
Leave a Comment