Easy Black Forest Cake Recipe

Preheat oven to 350°F. Spray a 9x13-inch glass baking dish with non-stick spray. Set aside.
In a mixing bowl beat together cake mix, eggs, oil, and milk for 2 minutes on medium high speed, scraping the bowl. Pour batter into baking dish and bake as directed on box, about 23 to 28 minutes, until a toothpick inserted comes out clean, or with just a few crumbs attached.
Remove from oven and place on a cooling rack. Allow the cake to cool for about 5 minutes. Then use the round handle of a wooden spoon or a large straw to poke holes in the cake. Make the holes about an inch apart, poking about 2/3 deep, but not all the way to the bottom.
In a medium size bowl, whisk together instant pudding mix and milk until smooth. Immediately pour the thin pudding mixture over cake, spreading it in an even layer, pressing it down into the holes. Then spread the cherry pie filling over the top of the set pudding layer.
Cover and chill cake in fridge for one hour, or up to overnight, until cooled completely. I like to let my cake chill for at least 4 hours when possible to let it fully soak in the pudding.
Spread whipped topping over the cherry pie filling layer. Decorate the top of the cake with fresh cherries and shaved chocolate, if desired. Serve immediately and enjoy, or store covered in the fridge until ready to serve. If using homemade whipped cream, I recommend adding it on top right before serving, as it quickly breaks down and can weep into the cake.