Black Forest Delight

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.
3. 3
   Loosen cakes from sides of pans with knife; cool in pans 15 min.
4. 4
   Add boiling water to jelly powder; stir 2 min.
5. 5
   until completely dissolved.
6. 6
   Stir in cold water.
7. 7
   Pierce cake layers with large fork at 1/2-inch intervals.
8. 8
   Pour half the jelly over each cake.
9. 9
   Refrigerate 3 hours.
10. 10
    Mix sour cream and sugar in medium bowl; gently stir in Cool Whip.
11. 11
    Dip bottom of 1 cake pan in warm water 10 sec.
12. 12
    ; invert cake onto plate.
13. 13
    Carefully remove pan; spread cake with 1 cup Cool Whip mixture.
14. 14
    Reserve a few cherries for garnish.
15. 15
    Chop remaining cherries; sprinkle over cake on plate.
16. 16
    Remove remaining cake layer from pan; place on first cake layer.
17. 17
    Frost top and sides with remaining Cool Whip mixture.
18. 18
    Melt chocolate as directed on package; cool slightly.
19. 19
    Drizzle over cake.
20. 20
    Garnish with reserved cherries.