Black Forest Cake

Created by: Emily Buys, Clever Housewife

Finish off your Valentine’s Day dinner with this Black Forest Cake. It’s easy to make, and you’ll look like a gourmet!

  • German chocolate cake mix
  • 2 eggs
  • 1 tsp. almond extract
  • 2 cans (21 oz. each) cherry pie filling
  • 3½ cups heavy whipping cream
  • ⅓ cup powdered sugar
  • 1 Tbsp. almond extract
  • 4 oz. milk chocolate
  • Maraschino cherries
  1. Preheat oven to 350°F. Grease and flour two 9”x9” round baking pans.
  2. In a large mixing bowl, beat together cake mix, eggs, 1 teaspoon almond extract and 1 can of cherry pie filling. Divide batter between the two pans and bake for 25 minutes, or until inserted toothpick comes out clean.
  3. Let cake cool in pans for 10 minutes before removing. Run a sharp knife around the edges of the pan and turn upside down onto a cooling rack.
  4. While cake is cooling, prepare whipped topping. In a large mixing bowl, beat whipping cream on high speed until soft peaks form. Add powdered sugar and 1 tablespoon almond extract, then continue beating on high until whipped topping is stiff and spreadable. Refrigerate until ready to use.
  5. When cakes are cool, use a knife to level off each cake if necessary so they have flat tops. Place one cake on a serving tray and apply a layer of whipped topping to the top. Add on the other can of cherry pie filling and spread across the top. Place the second cake on top.
  6. Frost the entire cake with whipped topping, leaving some topping aside for decorating. Place remaining topping in a piping bag and pipe rounds of frosting around the perimeter of the cake.
  7. Create chocolate shavings from the chocolate bar using a vegetable peeler. Sprinkle over top and sides of cake. Pat the maraschino cherries dry and place one in the center of each frosting round.
  8. Refrigerate cake for 3-4 hours before serving. Be sure to refrigerate any leftovers.

View Party Plan: Valentine's Day