Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Black Forest Cake, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, cherries, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, maida all-purpose flour, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla essence, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
When I was a little girl, I was always intrigued by the story of Hansel and Gretel. I always tried to imagine the types of things they found to eat when they stumbled upon the Witch’s gingerbread house. I envisioned a large, chocolate, Black Forest cake sitting on a graham cracker table with licorice legs. Yum!
Now granted, in my fantasy, the witch wasn’t a witch at all, but rather a sweet little old lady who simply enjoyed making goodies for kids who were out wandering in the deep, dark forest. She would make me Black Forest Cakes all day long and I’d eat them without gaining a pound or getting sick. Wouldn’t that be wonderful? LOL! Now, I make my own Black Forest Cake following this simple recipe, and even though it may make me gain a few pounds if I overindulge, I still eat it anyway.
Recipe and photo courtesy of Simple Indian Recipes.
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Quick Tip: Add applesauce to the mix instead of oil for a super moist cake.