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"Pretty Much a Piece of Heaven" Black Forest Cake

"Pretty Much a Piece of Heaven" Black Forest Cake

Amanda Marie Pack

"I lived in Germany when I was little and I continue to love German desserts. Black Forest Cake is one of my faves, only I Americanized it and made it more amazing! I took my mom's great chocolate cake and added to it to create this masterpiece which recently took first place in the cake division of our city bake-off. My husband took the leftovers to a Chemistry Society meeting and they said that it was amazing and he didn't bring any back home with him. I hope you enjoy it just as much as those judges and those crazy chemists."
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2 h 1 m servings 504 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
  3. Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
  4. Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
  5. Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.


  • Cook's Notes:
  • Can be served the same day but is best if made the day before and put in the refrigerator overnight.
  • If the cake seems unstable, steady it by putting a wooden dowel through the center top of the cake if you plan on moving the cake much.
  • Garnish with chocolate shavings if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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I made this for my husbands birthday and our guests loved it. They all loved how moist the cake was and asked for additional slices to go. The only thing I did different was doubled the icing to...

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