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Click here for an alphabetical listing of all recipes.PC Black Forest Cake
- 1 pkg. (18.25 ozs.) devil's food cake mix
- 3/4 tsp almond extract, divided
- 1 cup sour cream
- 1 container (8 oz.) frozen Cool Whip, thawed
- 1 pkg. (3.4 ozs.) white chocolate instant pudding
- 1 can (21 ozs.) cherry pie filling
- ¼ cup almonds, chopped
Preheat oven to 350 degrees. Spray 13"X9" baking pan with Pam. Prepare cake mix according to package directions; pour batter into baking pan. Bake 40-45 min. or until toothpick inserted into center comes out clean. Cool on cooling rack for 15 min.
Remove cake from pan onto cooling rack and cool completely. Cut cake into halves horizontally using serrated knife. (Insert toothpicks as guides!) Place bottom half of cake onto serving dish.
Whisk sour cream, whipped topping, and ½ tsp extract until well blended. Add pudding and whisk until very thick. Spread evenly over bottom cake layer.
In small bowl, combine cherry filling and ¼ tsp extract. Spread over cream layer. Top with remaining cake layer. Decorate with confectioner's sugar and whipped cream. Sprinkle with almonds. Refrigerate.