If using a cake mix isn’t your thing and you cringe at the thought of opening a can of fruit pie filling then this recipe isn’t for you. I pride myself on my “made from scratch” recipes but every so often one comes along that is so good I have to make an exception and make it despite the fact that it is full of mystery ingredients. That this cake takes only five minutes to put together isn’t the issue. What’s important is that this tender, moist, absolutely delicious chocolate cake is so close to my favorite Black Forest Cake that I know it will soon become one of our family favorites.
I have a stack of old Pillsbury Bake-Off cookbooks that I bought on ebay years ago. I recently found this grand prize winning recipe for what they called “Cherry Chocolate Bars” in the 1974 edition of the Bake-off book. It looks so simple, and sometimes those easy recipes are among the best. The dollop of whipped cream on top is the perfect garnish and, if I close my eyes, I can picture myself in the Black Forest of Germany with a big slice of this rich chocolate cake mit schlag.
The cake is baked in a 9″x 13″ pan. While still warm a syrupy chocolate frosting is poured over the cake and it fills up all the indentation made by the cherries. Wait to make the frosting until the cake comes out of the oven because sets up quickly.
Don’t worry about its appearance because a spoonful of whipped cream covers up any imperfections. I usually don’t have a problem passing on dessert, but this one is too much for me. My challenge is to not go back for seconds.
If you have a box of dark chocolate cake mix and a can of cherry pie filling in your pantry you can make this over the top delicious cake in a flash. Be sure to add that spoonful of whipped cream and a cherry.
- 1 1-lb.2.25 ounce box of Devil's Food or dark chocolate "Moist" cake mix
- 1 21-ounce can cherry pie filling
- 1 teaspoon almond extract
- 3 eggs, slightly beaten
- 1 cup granulated sugar
- ⅓ cup milk
- 5 tablespoons butter
- 1 cup (6 ounces) bittersweet chocolate chips
- Heat oven to 350 degrees. Grease and flour a 13"x9" baking pan. In a large bowl combine the cake mix, almond extract and eggs and mix until well blended and there are no lumps of dry cake mix. It helps to press the dry cake mix through a medium sieve or whisk with a wire whisk to break up any lumps. Add the can of cherry pie filling and mix well. Spread in the greased and floured baking pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 25-30 minutes.
- In a small saucepan combine sugar, milk and butter; mixing well. Bring to a boil. Boil 1 minute, stirring constantly. Remove from heat and stir in chocolate chips until smooth. Pour over warm bars and quickly spread with an offset spatula. Cool completely before cutting into bars. Make the frosting right after the cake comes out of the oven and immediately pour it over the cake. It quickly sets up as it cools and won't spread well.
Some things are winners w/ cake mixes..we all have some..I think I may have this:)
In the 70’s most of what I made had Duncan or Pillsbury or Betty or Uncle Ben in it’s name.
I KNEW NOTHING..and some I have kept..:)
This looks good!
Back in the ’70’s we loved cake mixes. They were such time savers when we were so busy. This cake was worthy of the grand prize at Pillsbury. I think you will like it, Monique.
Cathy Farley recently posted..Black Forest Cake Bars
So happy you found this. I remember all those old Pillsbury winners. How fun is this for a quick take to a pot luck.
Susan recently posted..Vietnamese Steak with Cucumber Salad
I bet you would like this recipe, Susan. Chocolate and cherries with whipped cream on top is an unbeatable combinations. Thanks for your comment.
Cathy Farley recently posted..Black Forest Cake Bars
I heard Ina Garten comment that at gatherings if someone brought one of those cheesecakes with the canned cherries on top it was always the first to go.
I made your frosting/icing and it is delish. It sets up like fudge.
I love your vignette. Who knew a fern could be the forest? A darling idea. 🙂
Madonna/aka/Ms. Lemon recently posted..Refrigerator Salad
Love, love simple put together desserts. This would be a favorite with the crowds, no doubt. Thanks for sharing it with us.
Happy spring!
Velva
Velva recently posted..Savoring the Season: Peach and Vanilla Cream Panna Cotta
I have a couple favorite shortcut recipes using cake mix, too. I will add this to my collection—these bars sound terrific!!!
Liz recently posted..White Birthday Cake
A very easy recipe that looks so good. I love cherries with chocolate.
Hi Cathy,
I have had this cake and know that it’s a winner. I was also so happy to see that you made something easy, yet delicious. Yes, some of those old recipes just can’t be beat. It’s your photo that just transports us to Germany…too cute! Hope you have a happy day.
I still use some favorite boxed cake mixes for those old recipes I’ve had for years! The winners are worth keeping and using today. Looks delicious, Cathy!
Susan recently posted..Grilled Chicken Pasta with Tomato and Eggplant Sauce
Every once in the while I love something simple like this recipe.
I usually even keep a lemon and chocolate cake mix just for this
purpose. I even sometimes have the cherry pie filling. Now I
must make this.
Marilyn recently posted..Flowers to Delight
Your lovely & well risen black forest cake bars look huge, tasty & very inviting too, dear Cathy!
Another wonderful recipe for me to try! MMMMMMMMMM!
Sophie33 recently posted..Vegetarian Seasonal salad with fresh chervil-orange dressing!
I adore those old Pillsbury Bake Off cookbooks! There were some real gems in there and I still make them. They used to televise that, do they anymore? Also love the Make It Now Bake It Later series (6 of them)…appeared in the 60’s.
Posted a cake last week that used a packaged cake mix, Cathy. It’s fabulous. And so is this. How easy this is to make. A great take along to a picnic!
Barbara recently posted..Mother’s Waldorf Salad
My husband tequests this every year for his birthday! Sometimes I will use a 15×10 in pan to make for bars. Bake for 20-30.min. Sooo good!î
How odd that this blog post from April of this year has appeared in my inbox! I sure am glad that it did, though…I have all the ingredients to make it for this Labor Day weekend. Thanks Cathy!
I snagged a few of those Bake Off pamphlets, too & they are wonderful resources.
Enjoy the holiday!
Rettabug recently posted..Six Months Have Passed….
Hey, I’m up for anything that is good, out of a box or not. I’m not proud! I too have a stack of those old recipe books, and I will be the first to admit they are real treasure troves. I mean, who can forget “Tunnel of Fudge Cake”? I also have a stack of cookbooks of prize winning recipes from the los Angeles County Fair, and those too contain some real treasures.
I just love this post – it looks like Christmas already!