Name: Quick Black Forest Cake
Prep time: 10 min
Cook time: 45 min
Total time: 85 min
Ingredients: 1 (18.25 ounce) package devil's food cake mix with pudding; 1 (21 ounce) can cherry pie filling; 1.5 cups semisweet chocolate chips; 3 eggs; 1 tablespoon almond extract; .5 cups semisweet chocolate chips; 2 tablespoons milk; 1 tablespoon unsalted butter; 0.5 cup confectioners' sugar

Cook Time: 45 minutes

Cherry Chocolate Cake with Almond Extract

This delicious cake combines the richness of devils food cake with the sweetness of cherry pie filling and a hint of almond extract. Topped with a silky chocolate glaze, it's the perfect dessert for any occasion.

Ingredients

1 (15.25 ounce) package devil's food cake mix with pudding
1 (21 ounce) can cherry pie filling
1 cup semisweet chocolate chips
3 large eggs
1 tablespoon almond extract
For the glaze:
1/2 cup semisweet chocolate chips
2 tablespoons milk
1 tablespoon unsalted butter
1/2 cup confectioners' sugar

Directions

Step 1: Preheat your oven to 350F (175C). Grease a 9x13-inch baking pan with butter or cooking spray.

Step 2: In a large mixing bowl, combine the cake mix, cherry pie filling, chocolate chips, eggs, and almond extract. Stir everything together until just combined, being careful not to overmix.

Step 3: Pour the cake batter into the prepared pan, spreading it evenly.

Step 4: Place the pan in the oven and bake for 45 to 50 minutes. To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs attached.

Step 5: Remove the cake from the oven and let it cool in the pan for about 30 minutes, or until completely cool to the touch.

Step 6: While the cake cools, prepare the glaze. In a small saucepan, melt the chocolate chips, milk, and butter over medium-high heat, stirring occasionally. Once the chocolate has melted and the mixture is smooth, remove from the heat and stir in the confectioners' sugar until fully combined.

Step 7: Once the cake is fully cooled, spread the chocolate glaze evenly over the top. Allow the glaze to set before slicing and serving.

Nutrition Facts

Serving Size: 1 slice (based on 14 servings)

Calories: 295
Total Fat: 9g (11% Daily Value)
Saturated Fat: 5g (23% Daily Value)
Cholesterol: 42mg (14% Daily Value)
Sodium: 247mg (11% Daily Value)
Total Carbohydrates: 53g (19% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 27g
Protein: 3g (7% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 83mg (6% Daily Value)
Iron: 2mg (8% Daily Value)
Potassium: 147mg (3% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

George Garcia

10/06/2025 03:17:01 PM

Love this recipe! I really enjoy how simple it is to make using a mix. For my twist, I opted to bake it in a bundt pan. I whipped up a delicious glaze by starting with Duncan Hines dark chocolate icing, adding a splash of cherry liqueur, and microwaving it for a minute. After pouring it over the cake, I let it set for 20 minutes before garnishing with a dollop of whipped topping and a cherry on each slice. The cake turned out super moist, and even though I'm not usually a fan of dark chocolate, I couldn't resist trying a small piece - and it was absolutely delightful! My colleagues at the office couldn't get enough of it.

Scott Wilson

10/08/2025 08:51:55 AM

After coming across a review mentioning a dry cake, I decided to take a different approach. I decided to separate the eggs for this recipe. I mixed the yolks with the dry ingredients and carefully folded in the whites. Additionally, I found the amount of almond extract to be a bit excessive, so I reduced it to 1 tablespoon. The result was a wonderfully moist and light cake.

Nicholas Taylor

10/08/2025 06:25:00 PM

This recipe is fantastic! It's so easy to follow and yields a delicious birthday cake when baked in a Bundt pan. However, it's important to acknowledge Jean Pare, who originally created and published this recipe under copyright in 1986 in her book "Company's Coming, Desserts". The version shared here has been directly copied from her book.

Virginia Nelson

10/06/2025 08:52:07 AM

The dish is incredibly easy to make and absolutely delicious! 😊

Paul Jones

10/06/2025 10:44:55 PM

I absolutely adored this recipe, as did everyone at the party where I brought it. I decided to make cupcakes out of it and added half a cup of water for extra moisture. For the icing, I whipped up a delicious chocolate frosting using a can of chocolate, half a package of cream cheese, and a touch of almond extract. I piped the icing onto the cupcakes and finished them off with a maraschino cherry on top. They were a huge hit!

Janet Roberts

10/07/2025 08:49:36 AM

Absolutely amazing! I have adored Black Forest cake ever since I first tasted it at the age of 10. Strangely, I've never been able to find it in restaurants or stores. Discovering this recipe has truly been a game-changer for me.

Frank Perez

10/07/2025 05:18:20 AM

This recipe couldn't be simpler to prepare. It's a fan favorite and I receive frequent requests for it. The only modification I made (because I like to keep things easy) is using Cool Whip as the frosting when making a layer cake as the center filling. For a Bundt cake, I skip the glaze and instead top each section of the Bundt shape with a dollop of whipped cream and either a cherry or a Hershey's Kiss. I highly recommend trying out this recipe.