Serves: 5
Total Calories: 504
Make cake according to package directions; bake in 3 (8-inch) round cake pans or in a spring form pan and cut into 3 layers.
Have cake layers ready and cooled. Transfer 1 layer to cake platter and spread with cherry pie filling. Beat whipping cream until thick; sift powdered sugar and instant pudding over cream and continue beating until cream makes stiff peaks. Put second layer of cake on top of cherries and spread with 1/3 of the whipped cream. Leave enough cream to frost remainder of cake. Top second layer with whipped cream, then add third layer and frost with remaining whipped cream. Use potato peeler to make curls on top of cake from chocolate bar. Or grate semisweet chocolate chips on top.
This Black Forest Cake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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