If you read my very first post on this blog, you know that I experienced my fair share of guilt for using box mixes to make brownies and cakes when I first started baking. But let’s be honest: there will be times when you’re in a cinch because you have unexpected guests or have to make dessert for a potluck or whatever, and you need to come up with a dessert fast! Something presentable, something delicious, but also something simple and quick!
That’s where this beautiful, hot mess of a cake will come in. I used a box mix for the cake but by dressing it up with cherry pie filling, whipped topping, and chocolate shavings, you’re totally recreating it! I also use a secret syrup (which will not be so secret after I share it with you in this post) to make the cake super moist and delectable! This is seriously some good stuff.
I made two Black Forest cakes a while back when my cousins were visiting. The second one (shown above) I attempted to decorate with homemade chocolate curls, but they turned out more like chocolate shards. Ahem. Oh well, it still tasted good!
Try this easy recipe and no one has to know that the cake wasn’t homemade! 😉
…well, except me. But I won’t tell. Promise.
Since this is a layered cake, you will have to do one of the following:
1) Bake your cake in two round pans, so you have two layers. (But be sure to level the tops of your cakes)
2) Bake your cake in one big pan (like I did) and slice it horizontally to make two layers. You can do this with a knife, single wire cake slicer, or dental floss (click here to view a YouTube tutorial I found on how to use floss to cut your cake!)
Black Forest Cake Recipe
- 1 chocolate cake mix + additional ingredients needed to prepare the cake
- 2 (8 oz) tub of whipped topping (such as Cool Whip), thawed completely
- 1 (21 oz) can of cherry pie filling
- 1/4 cup water
- 7 Tb sugar
- optional: chocolate shavings/curls, for topping
- Prepare chocolate cake according to box directions
- While cake is baking make the simple “syrup” by mixing together water and sugar.
- Cool the cake completley. Using either a single wire cake slicer, knife, or dental floss, carefully slice the cake horizontally, creating two layers.
- Sprinkle half of the sugar-water on top of the bottom layer.
- Frost the top of the bottom layer with whipped topping. Top with cherry pie filling (leave a couple of cherries for the top)
- Place the top layer on top of the bottom layer. Sprinkle with remaining sugar-water (you may need to make more as needed)
- Frost the the entire cake with whipped topping. Decorate the top with the remaining cherries
- Optional: decorate the cake with chocolate shavings or chocolate curls.