Black Forest Cake

This picture is an example, and not usually how I decorate mine.  I made one, but it kinda fell apart, so I don't have a picture.  But now I know what to do so it doesn't fall apart. :-)

1 chocolate cake mix
1 pkg instant chocolate pudding, 4 serving size
1 can cherry pie filling
1 pkg cream cheese, 8 oz
1/2 c sugar
2 c cool whip
1/2 t almond extract

Chocolate chips, chopped finely

Chocolate Frosting:
1/2 c marg, beat until fluffy
4 and 1/2 c powdered sugar
1/4 c milk
1/2 t vanilla
1/2 c cocoa

Prepare cake batter then add dry pudding mix.  Bake 2- 9 inch rounds.  Cut out a round piece of wax paper to put into the bottom of the cake pan.  This will help it come out easier.  Once cakes are baked and cooled, cut around the edged and freeze in pan over night until firm. 

When ready to decorate, mix together cherry pie filling and almond extract. Set aside.

Mix cream cheese, sugar, vanilla and coolwhip. 

Take one of the cakes and run the pan upside down under hot water to help loose from pan.  Place on cake plate and remove wax paper.  While still frozen, spread a layer of cream cheese mixture over cake. Then, spread a layer of cherry pie filling.  Remove second cake from pan, remove wax paper, and cover whole cake with chocolate frosting.  Spread a layer of cream cheese mixture over the top middle.  Make a border with chocolate frosting or cream cheese mixture.  Fill in the center with remaining cherry pie filling.  Sprinkle chopped chocolate chip pieces around the edges of the cake.  Refrigerate immediately until serving to keep frosting from sliding. 

Enjoy!  It's amazing!