Black Forest Delight

Name: Black Forest Delight
Ingredients: 1 pkg. (2-layer size) devil's food cake mix; 1 cup boiling water; 1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin; 1/4 cup cold water; 2/3 cup BREAKSTONE'S Sour Cream; 2/3 cup powdered sugar; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1/3 cup drained maraschino cherries, divided; 1 square BAKER'S Semi-Sweet Chocolate

9 ingredients

21 steps

Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup BREAKSTONE'S Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square BAKER'S Semi-Sweet Chocolate

Directions

1

Prepare cake batter and bake in 2 (8- or 9-inch) round pans as directed on package.
2

Run knife or metal spatula around sides of pans to loosen cakes.
3

Cool cakes in pans 15 min.
4

Do not remove cakes from pans.
5

Add boiling water to gelatin mix; stir 2 min.
6

until completely dissolved.
7

Stir in cold water.
8

Pierce cakes with large fork at 1/2-inch intervals.
9

Carefully pour gelatin over cakes.
10

Refrigerate 3 hours.
11

Mix sour cream and powdered sugar in large bowl; whisk in COOL WHIP.
12

Dip 1 cake pan in warm water 10 sec.
13

; unmold onto plate.
14

Spread with 1 cup COOL WHIP mixture.
15

Reserve a few cherries for garnish.
16

Chop remaining cherries; sprinkle over frosted layer.
17

Unmold second cake layer; carefully place on cake layer on plate.
18

Frost top and side of cake with remaining COOL WHIP mixture.
19

Melt chocolate as directed on package; drizzle over cake.
20

Garnish with reserved cherries.
21

Keep refrigerated.