Black Forest Cake

Black Forest cake, originating in Germany, traditionally has a lot of alcohol in it.  Needless to say, this is the U.S. family-friendly version, although you'll notice how much flavoring & extract it has in it!  This has now moved up the rungs to one of the most requested birthday cakes in the family.  And it all started from the back of a lid on a tub of generic frozen whipped topping. Then got tweaked.

Black Forest Cake

1 pkg. favorite chocolate cake mix 
1 pkg. chocolate fudge pudding
1/2 c. water

1/2 c. oil

4 eggs

1 T. almond flavoring

1 c. sour cream

1/2 pkg. mini chocolate chips
1 can Extra Fruit cherry pie filling

Another can Extra Fruit cherry pie filling

Topping:

1 pkg. french vanilla pudding

1 1/2 c. milk
2 T. vanilla extract
About 1 1/2 c. whipped cream, or frozen whipped topping, thawed 

Oven 350. Mix first 8 ingredients and bake cake for 35-45 min. Check cake at 35 min. It should "jiggle" but not slosh. You should see no "waves" when you tap it on the side of the pan, but should still jiggle, or it may be over-baked. 

Allow cake to cool about 20-30 min, then cover until completely cooled. Prepare pudding, adding vanilla flavoring. Stir in whipped cream. Spread second can of cherry pie filling on cake, then pudding mixture over cake. 

Yes, that is Lydia in the background!

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