Black Forest Cake Day – March 28
Prep: 10 min.
Bake: 25 min. + chilling
1 package (9 ounces) devil’s food cake mix
1/2 cup water
1 package (3 ounces) PHILADELPHIA® Cream Cheese, softened
2 tablespoons sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
In a small bowl, beat the cake mix, water and egg on medium speed for
3-4 minutes. Pour into a greased 9-in. springform pan; place pan on
a baking sheet.
Bake at 350° for 23-25 minutes or until cake springs back when
lightly touched. Cool on a wire rack.
In a small bowl, beat cream cheese and sugar until fluffy; fold in
whipped topping. Spread pie filling over cake; top with cream cheese
mixture. Cover and refrigerate for 4 hours. Remove sides of pan.
Yield: 6-8 servings.