A delightful twist on the classic Black Forest Cake, combining rich flavors and a creamy texture.
Prepare the chocolate cake mix according to the package instructions and bake it in a suitable pan.
Use a toothpick to check if the cake is done; it should come out clean.
While the cake is still warm, poke holes all over the top using a fork.
Poking holes allows the cherry filling to seep into the cake, enhancing its flavor.
Spread the cherry pie filling evenly over the cake, ensuring it fills the holes.
Warm the cherry pie filling slightly for easier spreading.
Prepare the vanilla pudding mix with milk and vanilla extract as per the package instructions.
Chill the pudding for a few minutes to thicken it before use.
Fold the Cool Whip into the prepared pudding until well combined.
Fold gently to maintain the light texture of the Cool Whip.
Spread the pudding mixture over the cherry pie filling, covering the entire cake.
Use a spatula to smooth the pudding layer evenly.
Decorate the top with chocolate sprinkles and maraschino cherries.
Arrange the cherries symmetrically for a visually appealing presentation.
Chill the cake in the refrigerator for at least 2 hours before serving.
Chilling allows the flavors to meld together for a better taste.
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