Reviewed: Apr. 2, 2009

Made this for a guest who loves black forest cake. This was fantasic! Very moist and choc full of chocolate and cherries. I baked in a bundt pan, and it turned out perfect..50 min. I followed recipe to a tee, but next time might frost top with a thicker chocolate frosting. Nice with cool whip too. My husband who is not a cake eater loved it, and I am a true cake snob, and will make this again! Thanks for a winning recipe!

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Lynne

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

Truly an amazing cake. The consistency of the chocolate chips throughout the batter, along with the cherries, makes it taste phenomenal. I'd highly suggest some kind of whipped cream along with it!

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elohel

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Reviewed: Mar. 7, 2009

easy & good taste-- don't use mixer to combine--it will mash the cherries

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NCOLVER

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Reviewed: Mar. 1, 2009

Mmmmm! Super good, quick, and easy!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Feb. 13, 2009

I think the summary of this cake hits it on the nose.....Easy, delicious, and moist! I couldn't find my almond extract and it was delicious so I can only imagine it would be better with the contrast of the nut flavor!

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MacKenzie

Cooking Level: Beginning

Home Town: Truman, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: Jan. 30, 2009

I covered it with whipped cream and some chocolate shavings and cherries. It's now my son's favorite dessert!

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JENNKENN

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Milford, New Hampshire, USA

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Reviewed: Jan. 14, 2009

Love this recipe and it's a huge hit every time I make it, but I do think the full 1T of almond extract can be a little strong.

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RIVERSOUL82

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Reviewed: Jan. 11, 2009

This cake was verrrrry sweet, and I left off the glaze. My daughter & I made it together (she's 6) so baking it together was easy & quick. If we make it again, we will not add chocolate chips, as I think that's what made it too sweet for us.

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 4, 2009

I had my doubts while I was mixing this one up but I was very pleasantly surprised by the results! Moist, flavorful and oh so easy! I made this for the holidays and it was a hit. Will make again. Thanks for sharing!

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Kya

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Charlotte, Michigan, USA

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Reviewed: Jan. 1, 2009

yummy!!!!

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leesa

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Quartz Hill, California, USA

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Reviewed: Dec. 28, 2008

what a beautiful cake, and so easy. the only modification i made to the recipe was to add the water and oil that the box called for the cake. i put the glaze on top and then cool whip and a few cherries. nice presentation, and guests really enjoyed it.

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librarunnr

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Reviewed: Dec. 25, 2008

I'd give this ten stars if I could! Only had 2 eggs, and it still came out perfect. I made it for hubby's birthday and he raved! Love it, Love it Love it! thank you!

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Sandi.A

Home Town: Bangor, Maine, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 30, 2008

This cake tastes great and was very moist. Next time, I will probably omit the chocolate frosting (its plenty sweet without it) and just garnish with a little powdered sugar and serve with whipped cream.

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Ladyviola

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

I was a bit reluctant at first about this recipe, since I'm a total "from scratch" kind of gal. However, my family and I were very pleased with the results...this cake is super moist and delicious! And I made it exactly as written, no modifications. Great served with vanilla ice cream!

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Shae's Mama

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

This cake is soooo good and moist, however I did make a few changes. I used Duncan Hines Dark Fudge Chocolate Cake mix and mixed all ingredients according to the back of the box. Then I added 1 tbsp. of chocolate pudding mix as well as 1 tsp. of cherry extract and cut the 1 tbsp. of almond extract to 3/4 tsp. I also added 1/4 c. of mini semi-sweet chocolate chips. It came out amazing!!! I used a white almond glaze recipe for the top and then garnished with chocolate covered strawberries. Divine!!

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MandaLynne

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

Best cake EVER! And not overly sweet.Co-workers love this, even those that don't like cherries. I use a Dark Chocolate cake mix and add 1/2 cup oil and 1/4 cup milk to the cake mix to make it really moist. The frosting always comes out a little runny, but that just makes the cake even more moist. Perfect for chocolate lovers.

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Gade

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Reviewed: Oct. 25, 2008

Not enough cherries. Next time I will add two cans, and maybe even dump 1/2 the batter in pan, then cherries, then cover with the rest of the batter.

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Shannon

Cooking Level: Expert

Home Town: Roanoke Rapids, North Carolina, USA

Living In: Hampton, Virginia, USA

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Reviewed: Oct. 25, 2008

This is so delicious. I've made this several times now, and it's never failed when I needed a quick dessert for unexpected company.

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Mina

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 24, 2008

Yummy and moist! Not too many cherries which I think is good. I cut the chocolate chips that go into the cake to about 1/4c. It was just the right amount of 'suprise' in the cake. I was a huge fan of the glaze. Frosting can get to be too much for this desert. No one asked for the recipe or seconds, so I couldn't give it a 5.

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SPUNKYSIMONE

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Hammond, Wisconsin, USA

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Reviewed: Oct. 3, 2008

Well, my hubby requested BFC for his birthday this year, so I made this one. Not so great! First off, the cake ends up being a little bit dry, because there is hardly any moisture in the cake itself. It looks great coming out of the oven, and the taste is okay beause the base is a cake mix. I didn't personally care for the taste of the chocolate chips in the cake either. Overall I didn't care for this, and I like chocolate cake! The absolute WORST part of this was the frosting! Oh my goodness.... too sweet! (Like, makes the roof of your mouth itchy sweet.) If you like the type of frosting that is on Texas Sheet Cakes (and we don't), then you'll love it, because that is exactly what it is, without the pecans on top. Wish I had known! It would have been much better with a simple chocolate ganache or melted canned frosting drizzled on the top. Adding the pie filling to the cake mix was the only thing I'll take away from this recipe. Other than that, it was a big waste of money on our tight budget. I would NEVER make this again. But for those still contemplating this one, try this - get TWO cans of cherry pie filling. Make the cake in two round pans, and put the extra pie filling inbetween and a layer on top. It might help rescue this one. Be prepared for a sugar rush...

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