Reviewed: Sep. 5, 2007

We loved this recipe! I made this with a can of no sugar added cherry pie filling and without the glaze and it was still so good. (I alos reduced the almond extract to 1 tsp.) We served it with a little whipped cream, but ice cream would have been great too. It was so easy too. Can't wait for another excuse to make it again. Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2007

It is so easy to make and very moist and everyone loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barbara Y

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2007

I love this cake. I am not a great baker from scratch and this recipe was sooooo simple. Now, I am not a big chocolate chip fan, so I omitted those and instead of the chocolate glaze, I just used a spoonful of cool whip on top of each slice when served. My husband said it was ok, but he isn't a big cherry fan, but he said he will eat more of it (more for me though..yippie). I will definately make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JNFR28

Cooking Level: Expert

Home Town: Hollywood, Florida, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2007

I've used this recipe for years. In fact, I won first prize in a contest at work with it! My version uses a jelly-roll pan, baking 20-30 minutes at 350 degrees. That way, you can cut the pieces much smaller and serve lots of folks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2007

This was easy to follow but I did a few things differently. --It's baking as we speak ! I'll let u know how it tastes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel- Oakville,ON -Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2007

This is a very easy and delicious, quick cake. I made it for my brother's bithday and the family wolfed it down.I use about half the almond extract (there is still PLENTY of sweet almond flavor) and topped the icing with mini-chocolate chips. Served with homemade whip cream and this one is a hit!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AMELINA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2007

I was looking for a recipe just like this..easy, and delicious. To save even more time, you could just frost it with a store-bought frosting, but the glaze is so simple. I thought it was great, moisty and flavorful.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2007

I did not like this cake, my 5 year old wouldn't even finish her peice. The almond extract was too strong. Maybe if I had left that out I would have liked it better, but it was a moist cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

holliekc

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2007

I enjoyed this recipe. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2006

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Linda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2006

My family loved this recipe! I used amaretto instead of almond extract and I baked in in a bundt pan- I snuck a little amaretto into the icing too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MeghanO

Cooking Level: Intermediate

Living In: Aurora, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2006

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.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2006

My husband made this for me for my birthday. God, I love that man! Best cake ever. Used Duncan Hines Super Moist dark chocolate fudge cake mix. Bliss.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

AmberJo

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2006

Fabulous! I used vanilla extract instead of the almond and it was awesome. Hubby took it to work and everyone loved it! Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bridget

Cooking Level: Intermediate

Home Town: Lyons, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2006

great recipe. I loved it. I added only half the powdered sugar to the glaze, and it was perfect. Not quite as good as traditional black forest cake, in my opinion, but still lovely.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HOLLYBOP

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2006

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!

Was this review helpful? [ YES ]
39 users found this review helpful

Reviewer:

ROOKMAE

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2006

i made this for my daughters bday. it is great but very rich a little goes along way. now i was asked to make it for another birthday and i changed it by using a strawberry cake and filling it was just as great ty for this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

liktobake

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2006

This is an outstanding recipe! After letting the glaze set, I spread a second can of cherry pie filling on top, then covered that with whipped cream. Absolutely decadent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jim W.

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Montgomery Village, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2006

I have made this cake multiple times as it is delicious. The only thing I would recommend is using Duncan Hines cake mix, the pillsbury with the pudding mix in it does not come out as moist or as flavorful. I also make it into a layer cake by spreading additional pie filling as well as whipped frosting between the layers. I used the "cool whip frosting" from this site and it pairs perfectly with the rich cake.

Was this review helpful? [ YES ]
2 users found this review helpful