Black Forest Cake

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  • Level: Easy
  • Total: 1 hr 4 min
  • Prep: 30 min
  • Cook: 34 min
  • Yield: 12 servings
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Crisco® Flour No-Stick Spray

1 (18.25 oz.) pkg. Pillsbury® Dark Chocolate Cake

1 1/4 cups water

1/3 cup Crisco® Pure Vegetable Oil

3 large eggs


1 can cherry pie filling

1/2 tsp. almond extract


1 pt. (2 cups) heavy cream

1/2 tsp. almond extract

1/2 cup powdered sugar


Chocolate curls (optional)


  1. HEAT oven to 350 degrees F. Spray two 8 or 9-inch round cake pans with no-stick flour spray. Prepare and bake cake mix as directed on package, using water, oil and eggs. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled.
  2. COMBINE filling ingredients in small bowl.
  3. BEAT cream in medium bowl at high speed until slightly thickened. Beat in almond extract. Gradually add powdered sugar, beating until stiff peaks form.
  4. PLACE 1 cake layer, top side down, on serving plate; spread 1 cup filling to within 1 inch of edge. Top with second cake layer, top side up. Frost sides and top with whipped cream. Spoon remaining filling in center of top of cake. Garnish with chocolate curls. Store in refrigerator.
  5. High Altitude (above 3500 ft.):
  6. ADD 1/4 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake as directed above.