ingredients needed to make cake: eggs, oil and water
3ouncebox cherry Jell-O mix
1cupboiling water
½cupcold water
21ouncecan cherry pie filling
8ouncetub whipped topping(Cool Whip)
½cupmini chocolate chips,optional garnish
maraschino cherries,optional garnish
Instructions
Prepare the cake per the directions on the back of the box. Once it is done baking, place it on the counter and let it cool for 5 minutes.
Take a spoon or utensil with a wooden handle and poke holes into the cake all over about 2 inches apart.
Add the cherry Jell-O and boiling water to a large, heatproof bowl and whisk until the gelatin is dissolved.
Add the cold water to the bowl and whisk to combine.
Pour the Jell-O all over the cake, focusing on the holes the most. Place the cake into the fridge for 2 hours.
Carefully spread the cherry pie filling over the cake. There are big chunks of cherries in the filling, so try and space them out so you get some on each slice.
Spread the whipped topping on top of the cake and place it in the fridge for at least another hour to chill.
Garnish with mini chocolate chips and maraschino cherries if using.
Slice, serve and enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The amount of eggs, oil, and water you will need may vary depending on which box of cake mix you choose. Always use whatever your specific mix says.
If you don’t want the chunky cherries from the pie filling on top, you can place the pie filling into a food processor and process until smooth.
I like the devil’s food cake mix because I feel it is a more intense chocolate flavor and that’s what you get in a traditional black forest cake.
Keeps in the fridge covered for up to 1 week. Freeze for up to 3 months.