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Black Forest Cake

Black Forest Cake recipe
photo by:kraft
This my family's most requested cake . I use more cool whip the extra creamy.
posted by
on 8/10/2014
30 min
1 hr 30 min
16 servings
Magazine Acquisition

What You Need

pkg.  (2-layer size) chocolate cake mix
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
can  (21 oz.) cherry pie filling, drained
cup  Kirsch (cherry brandy)
tub  (8 oz.) COOL WHIP Extra Creamy Whipped Topping, thawed, divided
oz.  BAKER'S Semi-Sweet Chocolate, coarsely grated

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

MIX cherry pie filling and kirsch. Reserve 1/2 cup each of the cherry mixture and COOL WHIP for garnish; spoon remaining cherry mixture onto 1 cake layer on plate. Cover with 1 cup of the remaining COOL WHIP and second cake layer.

SPREAD 1-1/2 cups of the remaining COOL WHIP onto top and side of cake. Top with dollops of the remaining COOL WHIP. Garnish with reserved cherry mixture and grated chocolate. Keep refrigerated.

Kraft Kitchens Tips

Substitute 1/2 tsp. almond extract for the kirsch.
Prepare using regular COOL WHIP or COOL WHIP LITE Whipped Topping.
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