Black Forest Cherry Cake
Added August 19, 2008 | Recipe #320401
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CHOCOLATE, CHERRIES, and COCONUT!!! These 3 make a very tasty dessert! Made into a sheet cake which easily cuts into pretty squares. An additional can of cherry pie filling made be used for topping. Best made a day ahead for flavors to meld. Use regular cake mix without pudding.
Directions:
1
Using an electric mixer blend cake mix, vegetable oil, milk and eggs.
2
Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan.
3
Sprinkle with coconut.
4
Spoon cherry pie filling over coconut.
5
Pour remaining one-half of cake mixture and smooth out evenly.
6
Bake in a 350 degree oven for 40 or 45 minutes.
7
Let cool completely.
8
Spread cool whip over entire cake.
9
If desired, garnish with additional cherry pie filling.
10
Keep refrigerated.
11
Serve in squares and enjoy!
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Ratings & Reviews:
I made this cake for my father-in-law's birthday and it was so good! I left out the coconut because I don't like it and I loved the way it turned out!
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Very, very good. I love cherry pie filling used in different things so this attracted me right away. The cake was so moist. I made it the way you said to do it but would leave out the coconut next time only because my hubby didn't care for the coconut in it. I liked it though. I will make this again. I may even try it with a white cake mix. It would be very pretty too. Even apple pie filling with a spice cake. Anyways, it was yummy and it is in my cookbook to stay. Thanks so much for sharing.
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Nutritional Facts for Black Forest Cherry Cake
Serving Size: 1 (169 g)
Servings Per Recipe: 12
Amount Per Serving
% Daily Value
Calories 507.8
Calories from Fat 288
56%
Total Fat 32.0 g
49%
Saturated Fat 15.7 g
78%
Cholesterol 73.3 mg
24%
Sodium 402.6 mg
16%
Total Carbohydrate 53.0 g
17%
Dietary Fiber 3.6 g
14%
Sugars 21.8 g
87%
Protein 6.6 g
13%
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