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"Applesauce is used to keep this light version of Black Forest Cake healthy. Now, even people who are on a diet can enjoy a slice of rich chocolate cake!” Nancy Zimmerman - Cape May Court House, New Jersey
This recipe is:
Healthy
Nutritional Facts 1 piece with 1 tablespoon whipped topping equals 186 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 272 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Black Forest Cake in Healthy Cooking October/November 2009, p63
Enjoy this fun variation of the traditional Black Forest cake.
Chocolate cake, chocolate pudding, and dark cherries make up this easy, make-ahead dessert. RELATED RECIPESCherry Trifle RecipeBalck Forest Parfaits
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Reviewed on Jan. 30, 2012 by Conniecampbell
wonderful recipe, I changed the cocoa to dark and oops today I had to make ganache, no pudding for a light version. I have made this cake a few times and will keep this recipe. I will probably use apple filling and blueberry filling at other times.
wonderful recipe, I changed the cocoa to dark and oops today I had to make ganache, no pudding for a light version. I have ade this cake a few times and will keep this recipe. I will probably use apple filling and blueberry filling at other times.
Reviewed on Jan. 03, 2012 by Haman
I made this cake quite some time ago, but now knowing what the consistancy was like was supposed to be like, I gave some to my Granddaughter who had tasted a Black Forest cake before and she said is was as good as what she eaten before. Now that the holidays are over I am going to try to make is again.
Reviewed on Aug. 15, 2011 by slbrink
Thought this was great....moist and dense cake...used Old Orchard Cherry/Apple juice from concertrate...Yum!
Reviewed on Aug. 01, 2011 by ladykjt
Since I couldn't find any lite cherry blend, I mixed up a strong batch of sf cherry Kool-Aid and probably put in an extra 1/2 cup to get the right batter consistency. I also followed the recommendations to up the cocoa to 1/2 cup and used Hershey's dark. Mixed up the larger package of sugar free pudding mix, using about 3/4 on top, and substituted 1/2 Splenda in the cake mix. The final result was absolutely wonderful, and made a very striking presentation, just like the picture.
Reviewed on Jul. 28, 2011 by Daziee
I would make again by increasing the chocolate to at least to 1/2 cup. This is probably why some complain of not much taste. The cherry blend I used was apple/cherry generic store brand. I think this is what makes it so moist. Expect the batter to be a thinner consistency. The ingredients are healthy & give you a dessert fix with less calories. Like the pudding frosting idea! good dessert for summer, keeps great in the frig!
Reviewed on Jul. 28, 2011 by Haman
I have never made a Black Forest cake before, but I was surprised at the heavy batter, not light and airy like cake. I couldn't find a cherry juice blend so used a Monteray Cherry Juice. We like the taste of the cake.
Reviewed on Feb. 08, 2011 by patch33
We loved this cake. I plan on making it a boston cream pie where you slice it in layers and put the filling between layers and on top.
Reviewed on Jan. 20, 2011 by akwallace
I used organic cherry juice and the texture of the cake was like fudge. Was disappointed in the taste as well...not much flavor.
Reviewed on Jan. 20, 2011 by gustke
I make this cake. I used Wild Cherry Juice from the juice aisle, as it didnt' say what type or kind. Couldn't taste the cherry juice. And the cake doesn't taste like chocolate cake. It needs more cocoa. I used the pudding for the frosting and added cool whip to make it more of a mousse. I drizzled dark chocolate syrup on the top of it also. I thought the cake was dry, not moist like I thought it could be. I think overall it would be a better cake with more chocolate flavoring and more cherry juice flavor.
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