Reviews for: Quick Black Forest Cake
– Today is my son’s birthday and this is the third year he has requested this cake. I mix the cake according to the directions and it comes out moist and fudgy. The almond extract really compliments the cherry filling. I make this in two 9 inch round cake pans and bake them for 35 minutes.Instead of the glaze I frosted it with chocolate icing. I topped the cake with about 1 cup of additional cherry pie filling and used white icing piped around the edge to keep it from running over the sides. It looks gorgeous when finished. Everyone thinks it’s from a bakery. Thanks for such a great recipe!
– Okay, I hesitated giving this five stars because I didn’t really make this. I had every intention of making it. I went to my cupboard (like old Mother Hubbard) and all I had was a caramel cake mix and apple pie filling. Another recipe was born. I followed the same premise using caramel cake mix, white chocolate chips and apple pie filling (I chopped the apples finer). Instead of the almond extract, I used 1.5 tsps of butter flavoring and 1.5 tsps of rum extract. I heated some caramel frosting and used that for a glaze. It was a major hit and the entire cake is gone. My brother’s best friend said it’s the best cake he’s ever eaten. I can’t wait to try it the “right” way.
– I made this cake for a pot luck dinner. At the end, it was the only one completely gone!! It was very moist and easy to make. I used a bundt pan because I like the way it looks. I decorated it like Donna’s. Next time, I will make the glaze a little thinner, so it will run down the sides. My glaze was more like a thin frosting. This is a must for chocolate lovers. I used Reddi Whip in the can, and it was delicious! One man even went back to get seconds (the last piece)!! Thank you for sharing.
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