This is one of my family's favorite recipes, and it's one of the simplest recipes I've seen (it only has THREE ingredients). I always have the ingredients on hand, and tastes so rich that nobody ever believes it's so simple. I copied it from a magazine nearly 30 years ago and have made it countless times since, with some variations. It's absolutely delicious and it doesn't matter if I make it for my family or a potluck, it doesn't last long.
When I take it to gatherings, some people hesitate to try it because it looks so plain next to the fancier desserts, but after a taste they always go back for more and ask for the recipe. My daughter has carried on the tradition and now makes it for her office potlucks, with the same success.
We all love the original, but a few years ago I turned it into a Black Forest-type cake and everyone loves that almost more! So here is the original recipe and my changes. We all like it better cold and it seems to get even better as it gets older, so I always make it a day ahead of when I need it. Just typing this recipe is making my mouth water and I can taste this cake!
Generously grease and lightly flour bottom and sides of 13x9 inch cake pan. In large bowl, combine all ingredients. Beat as directed on cake package. Pour into pan. Bake at 350 degrees F for 40-50 minutes, until top springs back to touch. Cool completely.
Note: If mixing by hand, mash the fruit first.
Top each serving with whipped cream spiced with cinnamon (this is homemade whipped cream with a bit of cinnamon added). It's great this way, but for simplicity and potlucks, I usually just sprinkle it with powdered sugar before I serve it.
High Altitude: Bake at 375 degrees F for 35-40 min.
Black Forest Cake: Substitute Devils Food cake mix and can of Cherry Pie filling. Use either 1 tsp. vanilla or 1/2 tsp. almond flavoring (depending on your preference). Sprinkle 1/4-1/2 cup slivered almonds on top of cake before you bake it and serve with whipped cream or powdered sugar.
Source: A magazine, so many years ago I can't remember which magazine
By Judy = Oklahoma from OK
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This is so simple. I am going to try this. I like recipes that are simple and not have an arm full of ingredients to it. Thanks!
I just made this for an Easter BBQ, but I didn't have German Chocolate cake mix, so I just used a chocolate mix. For simplicity, I just stirred some cinnamon into a tub of Cool Whip & spread it over the cake-everyone loved it (I still like it better with just powdered sugar). Three days in the refrigerator & it tastes even better! I just love the flavor of this cake & could probably eat the whole thing if it wouldn't make me sick! LOL!
I do have to say, that I am now a type 2 diabetic & have to be very careful eating sweets. This Easter was the 1st time I've made this cake since I was dx. & I was afraid to try it, especially after already eaten a meal. But I did have a small piece & it didn't change my blood sugar at all. Yesterday I had a larger piece (3x3) & still didn't have a problem, unfortunately I don't want to stop at one piece! So, if you are diabetic,this may be ok for you to eat, just be careful at first until you know what it's going to do. I'm going to try it again with the new sugar-free chocolate cake mix & see how it turns out.
My mom used to make this using a spice cake mix & apple pie filling, buttercream frosting. Oh so yummy!
My mom used to make this using a spice cake mix & apple pie filling, buttercream frosting. Oh so yummy!
Oh my, this sounds amazing. I am going to make it this week. Thanks for sharing!
Sheila
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