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A Cooking Adventure with Thom

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Black Forest Cake

Thom Hackett
Original Recipe from Taste of Home Magazine
Servings: 6




“The cake is a traditional German dessert. When my daughter went to Germany on a backpacking trip, she said the streets were lined with pastry shops.” —Patricia Rutherford, Winchester, Illinois



1 package (9 ounces) chocolate cake mix

˝ cup water

1 egg 

1 package (3 ounces) cream cheese, softened 

2 tablespoons sugar 

1 carton (8 ounces) cool whip, thawed 

1 can (21 ounces) cherry pie filling


Cooking Method

In a small mixing bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes.


Greased 9-in. springform pan; place pan on a baking sheet. 

  1. Pour mixture into the pan.

  2. Bake at 350°F for 23-25 minutes or until cake springs back when lightly touched.

  3. Cool on a wire rack. 

In a small mixing bowl, beat cream cheese and sugar until fluffy.

  • Fold in whipped topping.

Spread pie filling over cake.

  1. Top with cream cheese mixture.

  2. Cover and refrigerate for 4 hours.

After 4 or more hours, take pie from refrigerator and remove sides of pan.


Cut pie and serve.

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