Black Forest Delight

Name: Black Forest Delight
Ingredients: 1/4 cup Kirsch (cherry brandy); 1/2 cup dried cherries; 2 baked (8- or 9-inch) round chocolate cake layers, cooled; 1-1/4 cups water, divided; 1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin; 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream; 2/3 cup powdered sugar; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1 square BAKER'S Semi-Sweet Chocolate, melted

9 ingredients

16 steps

Ingredients

1/4 cup Kirsch (cherry brandy)
1/2 cup dried cherries
2 baked (8- or 9-inch) round chocolate cake layers, cooled
1-1/4 cups water, divided
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, melted

Directions

1

Mix kirsch and dried cherries in small bowl; let stand 30 min.
2

Drain; reserving kirsch.
3

Place cake layers, top sides up, in 2 clean 8- or 9-inch round cake pans.
4

Pierce layers with large fork at 1/2-inch intervals.
5

Bring 1 cup of the water to boil; stir into dry gelatin until completely dissolved.
6

Add remaining 1/4 cup water and reserved kirsch.
7

Carefully pour half of the gelatin over each cake layer.
8

Refrigerate at least 3 hours.
9

Mix sour cream and powdered sugar; gently stir in whipped topping.
10

Dip 1 cake pan in warm water 10 sec.
11

; unmold onto serving plate.
12

Spread with 1 cup whipped topping mixture.
13

Sprinkle with cherries, reserving a few cherries for garnish.
14

Unmold second cake layer; carefully place on first cake layer.
15

Frost top and sides of cake with remaining whipped topping mixture.
16

Drizzle with melted chocolate; garnish with reserved cherries.