Black Forest Chocolate Cake

Servings: Makes one (10-inch) cake
Prep Time: 15 minutes

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated
milk)
1/2 cup shortening
2/3 cup packed brown sugar
2 eggs
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup hot water
1 cup (6 ounces) semi-sweet chocolate chips
1 (21-ounce) can Comstock or Wilderness Cherry Pie Filling

Preheat oven to 350F. In medium bowl, with electric mixer, combine Eagle
Brand, shortening, brown sugar and eggs; mix well. In small bowl, combine
dry ingredients; stir into milk mixture just until moistened. Gradually
add vanilla and water. Stir in chocolate chips. Pour into 12-cup fluted
tube pan coated with non-stick cooking spray. Bake 35 to 40 minutes or
until wooden pick inserted near center comes out clean. Cool in pan 15
minutes; remove from pan. Cool for 30 minutes. Spoon some of the Comstock
or Wilderness cherry filling over the cake. Slice cake and serve with
remaining cherry filling. Store leftovers covered in refrigerator.

Source: Eagle Brand Recipes

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