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Midwest Prarie Cake - a play on Black Forest Cake

Midwest Prairie Cake

A Missouri twist on Black Forest Cake. Chocolate and cherry is always a winning combination.
Prep Time 10 mins
Cook Time 18 mins
Course Dessert
Cuisine American


  • 1 ¼ cups all purpose flour
  • ¾ cup cocoa powder
  • 2 Tablespoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup HOT water (not boiling, just hot from the tap)
  • 2 21-ounce cans cherry pie filling


  • Preheat oven to 350 °F.
  • In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, salt and sugar until well combined.
  • Add in eggs, oil, vanilla extract and water and beat by hand for 2 minutes or with a stand mixer until combined with no lumps.
  • Spread cherries on the bottom of an ungreased 9x13" pan, and pour the cake batter on top of the cherries.
  • Bake for 20-25 minutes or until a toothpick inserted in the cake portion comes out cleanly. Cool completely before frosting.
  • Frost with chocolate frosting (sign up for email updates to get my recipe, or use store bought, either works!)


Hot water makes the chocolate flavor more intense, but the specific temperature also affects the bake time so keep an eye (and a nose) on the cake while it's baking. 
If you decide to make this without cherries, reduce the baking time to 18-22 minutes.
Keyword black forest cake, chocolate cake, homemade chocolate cake, midwest prarie cake