Black Forest Cake

 This rich moist cake starts with a cake mix. The addition of a can of cherry pie filling and a few other ingredients makes for a moist deliciously rich black forest cake. You may think there is an error in this recipe, but you don't add any water or oil to the mix. This cake bakes well in two 9" round pans or a 9x13 pan. I used a 9x13 and then cut and rolled the cake in a spiral. 

• 1 Devils Food cake mix (461g)(this is a dark chocolate boxed mix, best if you can find one with pudding right in the mix)
• 3 eggs
• 3/4 tbsp almond extract
• 1 can cherry pie filling
• 1 cup chocolate chips
• 3 cups whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla 
• can of cherry pie filling for decorating (optional)
• chocolate shavings(optional)

1. Pour dry cake mix into a large mixing bowl.
2. Crack eggs into separate bowl and whisk slightly. Pour over dry cake mix.
3. Add almond extract, pie filling and chocolate chips.
4. Mix with a stand mixer, or hand held or just a large wooden spoon until all the dry and wet ingredients are well combined.
5. Line a 9x13 pan with parchment, leaving extra paper over the edges of the pan to help lift it out after it's baked.
6. Bake in 350º for 45-50 minutes. Cool in pan.
7. When you are ready to decorate the cake remove from pan by pulling it out with the over hanging parchment and place onto a cutting board.
8. Cut cake into 1 1/2" long strips. 
9. Beat whipping cream with powdered sugar and vanilla until stiff.
10. Turn one strip of cake onto it's side at a time and spread it thick with whipped cream.
11. Onto a large flat cake plate, starting in the centre begin to roll cake into a circle. Continue on with the strips of cake and cream forming a spiral, until your cake is near the edge of your plate. 
12. Frost the outside of the cake with the remaining whipped cream.
13. Decorate top of cake with more cherry pie filling and chocolate shavings.

Creating the spiral effect. 

When baking this cake in round pans just fill and frost with the cream as you would a layer cake, or cut each in half making a tall 4 layer torte style cake. For a really simple way to serve, leave cake in 9x13, cut and serve with a dollop of whipped cream or a scoop of ice cream. 

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