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Black Forest Delight

This player is created by Blackwell Team for testing.
video by: kraft
Like the mountains that share its name, this enchanting cake is dense and thick, with dark chocolate, sweet cherries and cool cream. Our video helps you make it like a pro.
time
prep:
20 min
total:
4 hr
servings
total:
16 servings
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posted:
10/30/2007
This turned out better than expected. It is now a new family favorite.
posted:
10/24/2007
This is a keeper!! Very easy to make and the cake is so very moist. Wonderful cherry flavor infused throughout the cake. This is my new favorite Black Forest cake recipe!
posted:
9/26/2007
I made this cake and it was so easy! I took it to a cookout and noone wanted to cut it because they said it was too pretty. Once it was cut it was GONE! Everyone loved it so much. All the girls wanted the recipe! YUM. Will definitely make again.
posted:
8/29/2007
I decided to make this cake for my own birthday! It was my first time making a layer cake, so I was a bit nervous. However, it turned out wonderfully!!! It's extremely moist and yummy. The frosting isn't too sweet, and the chopped maraschino cherries in the middle are a perfect touch. My dad said it's the best black forest cake he's ever had. I couldn't get the frosting quite as smooth as they have it in the picture, but I imagine that comes with practice. Thanks for the glorious recipe! I will definitely make it again.
posted:
8/27/2007
EXCELLENT !!
posted:
7/11/2007
Used regluar cool whip, not the french vanilla. I probably used more jell-o then supposed to & it still turned out fantastic. Have made this twice now & will continue. Is very pretty as well.
posted:
7/5/2007
I made this recipe for our monthly dinner club, and it was an overwhelming hit! They loved it so much, there was not a crumb left, and they asked for the recipe.
posted:
6/15/2007
This cake is very easy to make looks great and tastes even better. The only change I made is to add mini choclate chips to the cake batter. My 10 year old son made this cake for a cooking demo he had to do for school.
posted:
5/25/2007
I had made this cake for Thanksgiving, Christmas Eve and a Christmas party at work this past year - this is the BEST cake ever! I'm now making this Memorial weekend for my husband's birthday. I did change the cherries to raspberries and used raspberry Jell-O instead. Much better! I think the Mmmmm's said it all.
posted:
5/15/2007
This cake looked and tasted fabulous! It wasn't difficult to make at all. My personal opinion, I don't think that you need to use the whole amount of the jello. 1 1/2 cups I think would be plenty. Other than that, I'll make over and over!
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