Reviewed: May 8, 2012

I am not a fan of chocolate unless pared with rasberries so I replaced the cherry pie filling with rasberry pie filling. Mix the rasberries and cherries and spread in a 9x13 pan-no need to use cooking spray. Sprinkle the chocolate cake mix over the fruit and break up cake mix "clumps" to avoid uncooked cake mix. I simply LIGHTLY pat it down. Thinly slice one stick of butter and place pieces over cake mix to evenly cover. Top with nuts and bake 1 hour at 350 degrees.

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Reviewer:

Joyce

Reviewed: Feb. 19, 2012

I did not care for this recipe.

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Reviewer:

Michelle

Reviewed: Dec. 14, 2011

I made this for a work function and it turned out well. However, I did make some changes. I could not find pitted dark sweet cherries. So, I substituted a 5 oz bag of dried cherries, 1/8c Light Agave Nectar and 1/2c water.

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Reviewer:

TommyMommy2

Reviewed: Aug. 17, 2011

Great dessert- This is a very good dessert made even better served with cool whip or vanilla ice cream. You have to make sure that you cut the butter very thin and layer it over the cake mix so that the butter is almost touching. (no big chunks) You will get a top that is crisp with almost no cake mix unbaked.

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Reviewer:

Cheryl H.

Reviewed: Jan. 24, 2011

I love this pudding cake. I used more butter than what was on the recipe though. I also tried it with raspberry filling instead of the cherry filling. The men here loved it. I wasn't very keen with it! I told my husband that he would eat anything that I make, within reason, that is! HEHE!

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Reviewer:

Barb

Reviewed: Dec. 15, 2010

This was great, I customized it with marachino cherries instead of dark, which helped with the moisture and cooking. I drained the juice and poured it over the the cake mix before adding the butter. Also, heatted can of dark choc icinge in micro for 1 min, stirred and poured over as well. This is a very rich cake, but very delicious!

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Reviewer:

Gingergirl

Cooking Level: Expert

Living In: Xenia, Ohio, USA

Reviewed: Sep. 22, 2010

This is a great Black Forest Pudding, rather than a cake. Why not make it more German by soaking the pitted dark sweet cherries in Kirschwasser overnight and using the booze/cherry instead of just cherry and cherry juice? A great treat!

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Reviewer:

rcaf36

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Innisfil, Ontario, Canada

Reviewed: Apr. 20, 2010

very good flavor. instead of the thin slices of butter I grate a frozen stick over the top of the cake mix, works like a charm.

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Reviewer:

melissa

Cooking Level: Expert

Home Town: Buckley, Washington, USA

Reviewed: Apr. 8, 2010

Not a keeper for me. The taste was off for me. My kids picked at it, but I still had more than 3/4 left over a week later. Thanks for the recipe, but it just wasn't for me.

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Reviewer:

karenpowner

Cooking Level: Beginning

Reviewed: Mar. 27, 2010

Not only is this a quick and easy recipe, it is delicious! I doubled the recipe for a large group and got rave reviews and requests for the recipe. It came out perfect just as the recipe was written. I made no substitutions.

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