Black Forest Texas Sheet Cake

The recipe Black Forest Texas Sheet Cake can be made in about 45 minutes. One serving contains 352 calories, 3g of protein, and 14g of fat. This recipe serves 20. For 71 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 140 foodies and cooks. A mixture of eggs, whipping cream, cherry pie filling, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a hor d'oeuvre. It is brought to you by I Wash You Dry. With a spoonacular score of 17%, this dish is rather bad. If you like this recipe, you might also like recipes such as Black Forest Sheet Cake, Mom’s Retro Chocolate Sheet Cake (aka Texas Sheet Cake), and eggless black forest cake , how to make black forest cake.

Servings: 20

 

Ingredients:

1 tsp almond extract

1 box Devil's Food cake mix

5 tbsp butter

2 (21oz) can cherry pie filling, divided

1 chocolate bar for shaving

2 eggs

1/3 cup milk

3 tbsp powdered sugar

1 cup semi-sweet chocolate chips

1 cup sugar

1 1/2 cups cold whipping cream

Equipment:

baking sheet

oven

whisk

bowl

toothpicks

sauce pan

mixing bowl

hand mixer

peeler

Cooking instruction summary:

Preheat oven to 350 degrees F. Spray a half sheet baking sheet (15"x10"x1") with baking spray (the kind with flour in it) and set aside.Whisk together the eggs and almond extract in a large bowl. Add the cake mix and 1 (21oz) can cherry pie filling. Whisk until combined and then spread the mixture evenly into the prepared baking sheet.Bake for 23 to 27 minutes, until toothpick inserted in center comes out clean.Meanwhile, while the cake is baking, prepare the frosting. Combine the milk, sugar and butter in a small saucepan on medium high heat, stirring often, until melted. Bring mixture to a boil for just 1 minute then remove from heat and add the chocolate chips. Stir until mixture is smooth.Pour the hot frosting over the warm cake and spread out to edges. Let cake and frosting cool completely (or serve warm with vanilla ice cream).Use a hand mixer or mixing bowl to beat the whipping cream in a medium bowl until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.Decorate the top of the cake with the whipped cream and extra cherry pie filling. Use a vegetable peeler to shave off bits of chocolate from the chocolate bar to garnish the top of the cake. Slice and enjoy!

 

Step by step:


1. Preheat oven to 350 degrees F. Spray a half sheet baking sheet (15"x10"x1") with baking spray (the kind with flour in it) and set aside.

2. Whisk together the eggs and almond extract in a large bowl.

3. Add the cake mix and 1 (21oz) can cherry pie filling.

4. Whisk until combined and then spread the mixture evenly into the prepared baking sheet.

5. Bake for 23 to 27 minutes, until toothpick inserted in center comes out clean.Meanwhile, while the cake is baking, prepare the frosting.

6. Combine the milk, sugar and butter in a small saucepan on medium high heat, stirring often, until melted. Bring mixture to a boil for just 1 minute then remove from heat and add the chocolate chips. Stir until mixture is smooth.

7. Pour the hot frosting over the warm cake and spread out to edges.

8. Let cake and frosting cool completely (or serve warm with vanilla ice cream).Use a hand mixer or mixing bowl to beat the whipping cream in a medium bowl until soft peaks form.

9. Add the powdered sugar and continue beating until stiff peaks form.Decorate the top of the cake with the whipped cream and extra cherry pie filling. Use a vegetable peeler to shave off bits of chocolate from the chocolate bar to garnish the top of the cake. Slice and enjoy!


Nutrition Information:

Quickview
268k Calories
1g Protein
14g Total Fat
33g Carbs
1% Health Score
Limit These
Calories
268k
13%

Fat
14g
22%

  Saturated Fat
8g
53%

Carbohydrates
33g
11%

  Sugar
15g
17%

Cholesterol
49mg
16%

Sodium
52mg
2%

Caffeine
8mg
3%

Get Enough Of These
Protein
1g
4%

Vitamin A
508IU
10%

Copper
0.19mg
10%

Manganese
0.17mg
8%

Magnesium
25mg
6%

Phosphorus
60mg
6%

Iron
0.97mg
5%

Fiber
1g
5%

Potassium
149mg
4%

Selenium
2µg
4%

Vitamin B2
0.07mg
4%

Calcium
32mg
3%

Zinc
0.43mg
3%

Vitamin C
2mg
3%

Vitamin E
0.38mg
3%

Vitamin D
0.32µg
2%

Vitamin B5
0.2mg
2%

Vitamin B6
0.04mg
2%

Vitamin B12
0.12µg
2%

Vitamin B1
0.03mg
2%

Vitamin K
1µg
2%

Folate
5µg
1%

covered percent of daily need
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