My sister has asked me to make her husband a chocolate cake with cherry pie filling as the filling.

I'm concerned about the amount of moisture. No one likes a mushy cake! And my chocolate cake is already pretty moist! So, my question is, should I sandwich the filling in between buttercream?? The cake is being covered in fondant.

Thanks for any and all advice!!

I've used cherry pie filling successfully in chocolate cake; I place a very thin layer of bc just to coat the cake layers, so the filling doesn't soak in.

Also, I've found it necessary to use a VERY strong bc damn to keep the filling from oozing and causing bulges in the fondant.

If you're worried about soggy, in the Cake Mix doctor book she actually puts the can of cherry filling directly in the cake and it's one of my favorites. Recipe is 1 devil foods cake mix, 1 can (21 ounces) cherry pie filling 2 large eggs and 1 tsp almond extract.

I LOVE this cake. I've made it with whipping cream for frosting, almond butter cream or even a white chocolate mouse as filling.

I am a HUGE black forest fan and this is my "knock off" version of it. Good luck with your cake.

Nope that is the entire recipe..no water ...no oil ..shocking I know but fabulous.

Oh my gosh this sounds great!!!!!!! I have to try this!

In hopes that someone sees this 7 years later, Sillywabbitz, how long do you bake your cake?  I am doing two 9 inch rounds.  Trying tonight!

@JamiJ1225  Lookie what I found! https://www.thespruce.com/chocolate-fudge-cherry-cake-3052323

Thanks! I made it Friday with white cake mix and it was awesome. Very moist. Nom nom :)