Easy Black Forest Cake

Easy Black Forest Cake
Photo by Oxmoor House

Ingredients

  • 1 tablespoon vanilla extract
  • Garnish: chocolate covered cherries, halved (optional)
  • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
  • 1 (21-oz.) can cherry pie filling, divided
  • 2 (16-oz.) cans chocolate fudge frosting
  • 1 cup canola oil
  • 1 ¼ cups milk
  • + 89 more ingredients
    • 1 ½ teaspoons chocolate extract
    • 2 (16-oz.) cans chocolate fudge frosting
    • 1 cup canola oil
    • 1 (21-oz.) can cherry pie filling, divided
    • Garnish: chocolate covered cherries, halved (optional)
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • 1 (21-oz.) can cherry pie filling, divided
    • 1 teaspoon almond extract
    • 1 (3.4-oz.) package chocolate instant pudding mix
    • 1 ¼ cups milk
    • 1 tablespoon vanilla extract
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 1 teaspoon almond extract
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • 1 (18.25-oz.) package devil's food cake mix
    • 3 large eggs
    • 1 ½ teaspoons chocolate extract
    • 1 (18.25-oz.) package devil's food cake mix
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • Unsweetened cocoa
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 1 ½ teaspoons chocolate extract
    • 3 large eggs
    • 2 (16-oz.) cans chocolate fudge frosting
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • 1 ¼ cups milk
    • 1 ½ teaspoons chocolate extract
    • 1 cup canola oil
    • 1 ¼ cups milk
    • 1 cup canola oil
    • 1 ½ teaspoons chocolate extract
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 1 cup canola oil
    • Garnish: chocolate covered cherries, halved (optional)
    • 1 teaspoon almond extract
    • 1 tablespoon vanilla extract
    • 1 (21-oz.) can cherry pie filling, divided
    • 1 (3.4-oz.) package chocolate instant pudding mix
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • 2 (16-oz.) cans chocolate fudge frosting
    • Garnish: chocolate covered cherries, halved (optional)
    • 1 tablespoon vanilla extract
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 1 teaspoon almond extract
    • 1 tablespoon vanilla extract
    • 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
    • 1 ½ teaspoons chocolate extract
    • 1 tablespoon vanilla extract
    • 1 ¼ cups milk
    • 1 teaspoon almond extract
    • Unsweetened cocoa
    • Garnish: chocolate covered cherries, halved (optional)
    • 1 (3.4-oz.) package chocolate instant pudding mix
    • 1 ½ teaspoons chocolate extract
    • Garnish: chocolate covered cherries, halved (optional)
    • 1 ½ teaspoons chocolate extract
    • 1 ½ teaspoons chocolate extract
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • 1 cup canola oil
    • 1 cup canola oil
    • 1 (21-oz.) can cherry pie filling, divided
    • 3 large eggs
    • 2 (16-oz.) cans chocolate fudge frosting
    • 1 teaspoon almond extract
    • 3 large eggs
    • 1 (18.25-oz.) package devil's food cake mix
    • 1 (21-oz.) can cherry pie filling, divided
    • 1 tablespoon vanilla extract
    • 1 tablespoon vanilla extract
    • Garnish: chocolate covered cherries, halved (optional)
    • 2 (16-oz.) cans chocolate fudge frosting
    • 1 tablespoon vanilla extract
    • 1 teaspoon almond extract
    • 1 cup canola oil
    • 1 (3.4-oz.) package chocolate instant pudding mix
    • 1 ¼ cups milk
    • 1 (21-oz.) can cherry pie filling, divided
    • 3 (1.55-oz.) milk chocolate bars, chopped
    • 2 (16-oz.) cans chocolate fudge frosting
    • 2 (16-oz.) cans chocolate fudge frosting
    • 1 (21-oz.) can cherry pie filling, divided
    • 1 cup canola oil
    • 3 large eggs
    • Garnish: chocolate covered cherries, halved (optional)
    • 1 ½ teaspoons chocolate extract

1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside. 2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans. 3. Bake at 350° for 30 to 32...

View full recipe at My Recipes

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