BLACK FOREST PUDDING CAKE

 Looks like the last week in April is finally going to warm up with 80s the first two days and 70s for the rest of the week. I am definitely ready for some warmer days after the crazy week we had last week. Almost 4 inches of snow fell during the predawn hours and then it was mostly gone by noon. 

They decided to clean and wax the floors at Hillcrest so when I went in yesterday morning, the place was a mess. It takes severall days to do the floors because they can only do a section at a time. They had moved some of the racks of clothing so they could do that portion of the floor. I thought I wouldn't be able to vacuum the carpet area because it was full of the racks of clothing, but before I left, they moved those racks back to their usual places so I was able to vacuum half of the carpeted area. Tonight they will do another section. Guess it is good that the store doesn't open until 11. That will give them time to move the stuff back in their area. I think it will take at least two more nights to get all of the floor space cleaned.

Because of the "mess" a lot of volunteers had stayed at home. That meant I had to leave my cake and go back before closing to pick it up. I ended up bringing back 4 servings, but it was really good and I don't mind getting a couple of more bites of it.

The cake doesn't taste super sweet at all, not like I expected it to taste. The good thing about that is you don't feel quilty eating it because you don't think you are eating too many calories. 

This is one of those cakes that you can let your imagination go wild and come up with a lot of different possibilities. I think a spice cake with butterscotch pudding and apple pie filling would taste great. You could also use a yellow cake mix, lemon pudding, and blueberry pie filling. I could just go on and on.

BLACK FOREST PUDDING CAKE

1        Devil's Food cake mix

1-1/3  cups water

1/4     cup oil

3        eggs

     *     *     *

1        pkg (3.4 ounces) instant chocolate pudding

1-3/4  cups milk

     *     *     *

2         cans cherry pie filling

Preheat oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

In a large bowl, add the cake mix, water, oil, and eggs.

Stir until smooth and starting to thicken.

Pour cake batter into pan and

bake for 30 to 35 minutes or til done. Cake will pull away from the sides of the pan. Cool cake in pan on wire rack for about 20 minutes while you prepare the pudding.

Pour the milk in a bowl and slowly add the pudding mix beating with a whisk.

Continue to beat until mixture is smooth  and starting to thicken. Set aside.

Using the end of the handle of a wooden spoon poke holes in the cake.

Slowly pour the pudding over the holes and

press into holes with a spreader.

Pour the rest of the pudding over the cake and continue to press the pudding into the holes.

Smooth out the top of the pudding. Place cake in the refrigerator for an hour or two to let the pudding set up.

Remove cake from refrigerator and

spoon the cherry pie filling over the top of the pudding. I like to have a solid covering of cherries so I always use two cans with a 9 x 13 - inch pan.

Here is a picture with just one can used.

Cover and store in the refrigerator until ready to serve. I like to make desserts like this the day before I plan to serve it. When you cut it into serving pieces, you will have trouble seeing your cut marks, but the piece will come out nicely. Well, a few of the cherries on the edge might fall off. You can leave them or put them back on top.