Black Forest Cherry Cake

Bake this delicious black forest cherry cake garnished with maraschino or candied cherry and chocolate curls – dessert ready in 55 minutes.

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  • prep time 25 min
  • total time 55 min
  • ingredients 8
  • servings 12
 

Ingredients

Cake

1
box (1 lb 2.25 oz) devil's food cake mix with pudding
2
tablespoons all-purpose flour
1 3/4
cups water
3
eggs

Filling and Topping

1
can (21 oz) cherry or cherry-cranberry pie filling
3/4
teaspoon almond extract
1
container (8 oz) frozen reduced-fat whipped topping, thawed
Maraschino or candied cherry and chocolate curls, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. Line with foil, extending foil over short sides of pan; grease foil. In large bowl, beat cake mix, flour, water and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
  • 2 Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Remove cake from pan by lifting foil; place on wire rack. Cool completely, about 15 minutes.
  • 3 Meanwhile, in small bowl, mix pie filling and 1/2 teaspoon of the almond extract.
  • 4 Cut cooled cake in half crosswise to make 2 (10x7-inch) layers; remove foil. Place 1 cake layer on serving platter or tray; spread pie filling mixture over top. Top with remaining cake layer.
  • 5 Stir remaining 1/4 teaspoon almond extract into whipped topping. Spread mixture over sides and top of cake. Serve immediately, or loosely cover and refrigerate until serving time. If desired, garnish each serving with maraschino or candied cherry and chocolate curls. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. Line with foil, extending foil over short sides of pan; grease foil. In large bowl, beat cake mix, flour, water and eggs with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
  • 2 Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Remove cake from pan by lifting foil; place on wire rack. Cool completely, about 15 minutes.
  • 3 Meanwhile, in small bowl, mix pie filling and 1/2 teaspoon of the almond extract.
  • 4 Cut cooled cake in half crosswise to make 2 (10x7-inch) layers; remove foil. Place 1 cake layer on serving platter or tray; spread pie filling mixture over top. Top with remaining cake layer.
  • 5 Stir remaining 1/4 teaspoon almond extract into whipped topping. Spread mixture over sides and top of cake. Serve immediately, or loosely cover and refrigerate until serving time. If desired, garnish each serving with maraschino or candied cherry and chocolate curls. Store in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
360mg
360%;
Total Carbohydrate
53g
53%
(Dietary Fiber
2g
2%
  Sugars
35g
35%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
2%;
Calcium
8%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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