Reviewed: May 12, 2013

Made this today and it is a winner! Followed the directions exactly and it turned out great. Next time going to try a lemon cake with lemon pie filling. I bet it turns out great!

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Reviewer:

Cindy

Cooking Level: Intermediate

Home Town: Ithaca, Michigan, USA

Reviewed: May 12, 2013

This is my go-to cake recipe anytime I need to make one for my mom (she loves chocolate and cherries). I have made it a few times; however, I only just noticed the time before last the size of the cake mix. My grocery store does not have 18.25oz cake mixes in devil's food. So what I did this weekend was buy the regular 15.25oz without pudding in the mix. I also bought a 3.9oz instant chocolate pudding mix and used most of that to get close to 18.25oz. This resulted in a super moist cake! Like many others, I also use mini chocolate chips. Until this weekend I would make the glaze but eventually I realized it was too sweet, so I made the Sturdy Whipped Cream Frosting from this site. It was amazing!!

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Reviewer:

pepper540

Reviewed: Apr. 15, 2013

I read the reviews AFTER I put it in the pan, but decided to go with the original recipe anyway. I am so GLAD I DID! I did NOT add oil and water--maybe why it was dry to some was that it was overbaked. I checked it in about 30 minutes and it was puffy and done. I just used a regular devils food cake mix (no pudding) and served it with whipped topping--it was delicious!! I will be making this cake often! Its a WINNER!!

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Reviewer:

elinorcleo

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Mar. 20, 2013

I had to make a cake for a co-worker and this was great!! Everyone loved it and I thought it was very easy to make. I didn't have time for the glaze so I frosted it. Very easy and quick wonderful cake & I usually have everything on hand!! Thanks

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Reviewer:

Amber

Reviewed: Mar. 10, 2013

This cake was very chocolatey, dense, and easy. Perfect for my chocoholic sis-in-law's bday. I did not have canned cherry pie filling but I had canned sweet cherries so I made pie filling in a saucepan with some of the juice mixed with cornstarch, sugar, a little lemon juice, and almond extract. I also used mini chocolate chips instead of regular size as suggested by a reader. The cake is a bit on the dry side when served (serve with whipped cream or ice cream) but the few pieces left over were quite dry the next day. I would like to find a way to make it even more moist (was thinking of soaking in cherry brandy) but it was not overly dry that I would not recommend. I think stemmed, hand-dipped dark chocolate covered cherries would make the best decoration (as a last minute thought I picked up a box of regular chocolate covered cherries from the grocery store).

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Reviewer:

msclaus24.7

Reviewed: Dec. 20, 2012

I have made this a few times already and everyone loved it! I get a lot of requests for this cake. I do mix the cake according to package directions (with oil and water). I bake them in mini bundt pans and top each one with melted chocolate and fresh whipped cream.

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Reviewer:

Laur52484

Reviewed: Nov. 5, 2012

Used a dark chocolate cake mix and can of dark cherry pie filling. Most amazing! Baked in a bundt pan for 50-55 minutes and just sprinkled with powdered sugar, didn't feel it needed the glaze to take it over the top! Very good and easy to make, will make again and again.

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Reviewer:

VALL3FAM

Reviewed: Sep. 10, 2012

husband gives it a 9 or 9.5, a keeper

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Reviewer:

scalawag

Reviewed: Aug. 25, 2012

Great cake - really moist and super easy to make. I changed up the glaze (added a little cherry liquer and reduced the milk). It came out great!

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Reviewer:

poettica

Reviewed: May 6, 2012

Made as directed, but put in a bundt pan dusted with cocoa powder & decreased almond to 2 teaspoons. My daughter recquested it for her 11th birthday, she loved it! I am not a fan of black forest cake and I thought it was delicious! Thanks for the great recipe.

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