Reviewed: Feb. 9, 2010

This was wonderful. Unlike the previous reviewer, this is not meant to be an authentic german cake. This is meant to be a quick and easy recipe. Which it is. And very, very good. I made it as written except I skipped the chocolate chips added to the mix (just to reduce the fat/calories a little). We will make this often!

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

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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

Reviewed: Feb. 7, 2010

I made this cake as suggested in earlier reviews by following the directions on the cake box, adding all the extras next and then baking. Made it in a bundt pan the day before eating. Served with real whipped cream...heavenly. It was quick, good and still impressive even if not authentic.

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

Reviewer:

TLC

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

Reviewed: Feb. 5, 2010

This is an Americanized version; you want the authentic thing (the kind you get in Bavaria) try a layered chocolate cake (boxed or scratch) poked with a toothpick, then drizzle Kirschwasser over each layer (usually 4; two cut in half, but not necessary). Use a can of tart cherries soaked in Kirschwasser overnight in frig, then cooked in saucepan with some cornstarch to thicken into a gel-like substance. Spread over cake layer(s). Make a "frosting" of whipped cream with Dr. Oetker's "Whip it" [which is a stabilizer]and "Vanilla Sugar" (found in most grocery stores). Some Conditerei's frost only the top, some the entire cake. Then sprinkle with chocolate shavings. Mm, Mm GOOD!!

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

Reviewer:

BABYBOOBEAR

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

Reviewed: Feb. 3, 2010

I LOVE black forest cake. I was looking for a quick recipe using the ingredients I had; this one is a total winner! Like many other reviewers, I made the box cake as directed, adding the pie filling and choc chips at the end. It was deliciously moist. I forgot to add the almond, and even though it didn't "need" anything extra, I will use it next time. I made mine in a bundt pan (I almost always use it instead of a sheet cake).

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

Reviewer:

catastrophiccook

Cooking Level: Beginning

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

Reviewed: Jan. 27, 2010

This is a wonderful recipe! I've been making it now for several years, and it always comes out great. This is the most requested cake at family gatherings. Also, when it's done in a bundt pan, it travels really well! Thanks for the great recipe!

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

Reviewer:

scooterbug

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

Reviewed: Jan. 24, 2010

Excellent cake!!! We had a devil food recipe w/o the pudding so we added a small box of instant pudding. It made the cake very moist.

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

Reviewer:

Mama Mina

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

Reviewed: Jan. 11, 2010

Very yummy! I would recommend getting a second can of pie filling to serve as a topping per slice with the whipped cream. Do not leave out the almond extract - adds a nice dimension.

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

Reviewer:

Marcie Killian

Cooking Level: Expert

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

Reviewed: Dec. 8, 2009

My husband was eating it out of the pan before I even got the glaze made!

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

Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

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

Reviewed: Nov. 9, 2009

This cake was so easy to make but sooooo delicious. I added 1/2 cup of oil to the mix. I will be making this cake in the future that's for sure.

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

Reviewer:

acbutterfly7

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

Reviewed: Oct. 31, 2009

Excellent cake. I was worried about it at first because it came out of the oven a little lumpy and hadn't risen much. The good thing about it baking flat is that if you bake it in round pans for a layer cake, you won't have to cut the tops off to even them off. I baked 2 9" rounds for 35 min. I added a package of 5.9 oz chocolate pudding because my cake mix didn't come with pudding. I used Mini semi-sweet chips and added some simple syryp to keep the cake moist before frosting. I then used the Chocalate Butter-Creme recipe to frost the middle, top and sides, and then Rick's Special Buttercream recipe for some white icing that I piped along the edges of the top to keep in a resevoir of cherry pie filling that I placed on top.

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

Reviewer:

sailshonan

Cooking Level: Expert

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

Reviewed: Oct. 23, 2009

Great cake.

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

Reviewer:

yo.mags

Cooking Level: Intermediate

Home Town: Berlin, New Jersey, USA

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

Reviewed: Oct. 17, 2009

Yummy yummy! Not quite a good as the real thing but so simple in a pinch. People will think you slaved over making this.

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

Reviewer:

cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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

Reviewed: Sep. 27, 2009

I made this for my husband's birthday and it was a huge hit. Everyone loved it - even my mom, who has never been a fan of black forest cake. The description of this cake being easy, delicious and moist is Totally True. Thanks for sharing!!

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

Reviewer:

SuziQ

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

Reviewed: Sep. 26, 2009

This was the a huge hit! It was gone in a matter of minutes. It will definitely become a family favorite. Thanks so much!

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

Reviewer:

LORIMCLAREN

Cooking Level: Expert

Living In: Sharpsville, Pennsylvania, USA

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

Reviewed: Aug. 16, 2009

This was a big hit with my guests. The only thing I would change is the icing recipe. Just use a simple gaunche recipe instead (chocolate melted with some heavy cream). I served it with some fresh whipped cream and was delicious.

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

Reviewer:

TROLLITA

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

Reviewed: Jul. 28, 2009

This is essentially the Pillsbury recipe for "Chocolate Cherry Bars" but with 1 Tablespoon of almond extract instead of 1 teaspoon. I make this in a tube pan using dark chocolate cake mix and just 1 tsp. almond extract, and reduce the chocolate chips slightly. I don't think it needs frosting.

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

Reviewer:

yogini22

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

Reviewed: Jul. 27, 2009

This is just delicious! I took it to my ladies' Bible study, and everyone wanted the recipe. I took whipped cream and cherries with me, and some ladies chose to use them, some did not. Either way - it was a hit!! I've just made it again, and expect the same result.

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

Reviewer:

LovestoCook

Cooking Level: Intermediate

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

Reviewed: Jul. 20, 2009

This ireview is for the cake only. Very yummy & moist. Misread the instructions and left out the choc ships. I thought they were just for the glaze which I did not intend to make. Next time, I will do this in a bundt pan (instead of cupcakes) so I can try the glaze.

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

Reviewer:

SUNRENAY

Cooking Level: Intermediate

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

Reviewed: Jul. 2, 2009

I had some issues with the glaze being too thick to drip down the sides of the cake (I used a Bundt pan), but the overall taste was delicious and it was very easy to make.

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

Reviewer:

DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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

Reviewed: Jun. 25, 2009

I just baked this cake for my brother's bday. It's yummy!!! I made a few changes: I added 1/4 cup veg. oil and reduced the amount of Almond extract to 1 tsp. (trust me you can still taste the almond) For topping: I used lite whip cream and flaked chocolate and strawberriees and almond flakes. It looked pretty and tasted very nice. Thank you :)

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